Bakers familiar with the product went to stores braced to find bottom-of-the-barrel flour, only to come upon the brand they had often wished they could get locally. From outposts in the North, Midwest, and West, they posted gleefully on social media. White Lily declined to comment on the expanded distribution to Eater, but David Ortega, an associate professor in the department of agriculture, food and resource economics at Michigan State University, points out that some of the recent flour distribution quirks can be tied to the significant loss of major wholesale customers like food service and bakeries, combined with high demand at the retail level.
Whatever the reason, it made many home bakers happy. And yet, despite the ostensible transportability of a bag of flour, finding White Lily outside of the Southeastern United States is normally only nominally easier than getting New York City tap water in Arizona. She bought it anyway. The legend of White Lily began in , when it was founded in Knoxville, Tennessee.
For a strong loaf with structure and chewiness, bakers look for a high-protein flour, like bread flour, which has up to 13 percent protein. But for biscuits, lower protein content, and thus lower gluten, keeps them from becoming too dense.
But plenty of flours have lower protein levels: Pastry flour contains around 9 percent, and cake flour between 7 and 9 percent. The result is so light that the White Lily website warns that when measuring by volume, rather than weight, two extra tablespoons per cup of flour are required in standard recipes.
When the J. Smucker Co. White Lily had previously gone through more than a half-dozen corporate owners, including national names like Tyson Foods and Archer Daniels Midland.
In , Smucker sold it yet again, this time to Hometown Food Company , the parent company of Pillsbury. Although if you favor more consistency in the blend, go for the self-rising.
If you happen to live in a part of the country where White Lily flour is unavailable, you still have options. First, just order it off the internet. Big-box suppliers like Amazon can easily ship dry goods throughout the country, and you can order enough to keep your shelves biscuit-ready for quite some time.
Is your biscuit craving more immediate, even beyond the scope of overnight delivery service? You can make your own White Lily facsimile by replacing half of your conventional all-purpose or self-rising flour with cake flour.
Cake flour has a 6-percent protein content, which, when mixed in equal proportions with 12 percent all-purpose flour yields a total of 9-percent protein. Package information will be helpful when contacting us. Visit us at www. For every cup of self-rising flour used in a recipe, substitute 1 cup and 2 tablespoons of White Lily Self-Rising Flour.
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