I live in Washington DC, and can no longer find access to Southern-style soft flour for my biscuits and scones. I have earbed a reputation as a good cook by those scones and biscuits, Bur now, with White Lily gone and Balducci's going (It had an Italian soft flour, which was not too bad a substitute, I don't know where to turn. King Arthurs has based its reputation on the hard side of flour - could you be persuaded to underwrite some soft-flour growing to suit those of us who COUNT on soft, white flour? King Arthur, please, please take up the slack!I know your New England root - I share them. BUT, if there's one thing the South is properly known for, it's its baked good - the kind the requires soft flour - there's a big market out there, King Arthur - without that flour the South will NEVER rise again! Laughing in pain - Susan M
Hi Susan - Have you tried our pastry flour, or Mellow Pastry Blend? Those are both low-protein (soft) flours. If you want a lower-protein, bleached flour, you might even try our Queen Guinevere cake flour, which is bleached like your soft Southern flours. Good luck - PJH
May 14, 2009 at 10:37am