Hi from Michigan!

[Flour Child]

Thank you for this Forum and for allowing me to join. I am primarily interested in baking, cookies, cakes, pies. My friend's family have a 90 year old, 4th generation flour mill in Michigan. After selling soft flour to large baked good and snack food corporations for over 30 year, the idea of going with smaller packaging and getting on grocery shelves is beign considered. Fun thing is there is lots of testing with popular cookie recipes that needs to happen. I'm loving it and it has also increased my curiosity on what others use and tips they may have.

 

I am also a new proud owner of an Instant Pot so I may be exploring ideas for Instant recipes and tips as well.

 

Thanks again for membership.

[kayb]

Welcome! Lots of baking of bread and pastries going on in this forum. 

 

Interesting that it's soft flour your friend's mill produces. When I think of Michigan and elsewhere in the upper midwest, I think of harder wheats and higher protein flour. Being a Southerner, I am much more versed in soft flours; after all, you ain't gonna make that fluffy, light biscuit it's lightest and fluffiest without Martha White or White Lily or Gold Medal.

 

In any event, glad to have you here. I'll be interested to see some of your baking and testing.