Quote:
Originally Posted by bower
I guess the stores are selling what people are buying. I bake all the bread for my household and have done so for many years. I usually had a variety of flours and grains on hand including rye, whole wheat, cracked wheat, etc to change it up a bit. I used to get unbleached flour in the big sack but now all they carry is all purpose ie bleached in the large size. Can't stand the taste of it. At least I can still buy unbleached in 2 kilo bags. There is some whole wheat in the general baking aisle, but it's not worth buying - it's actually just the bleached white flour with bran added back in.
The natural foods section will have stone ground whole wheat for a crazy high price, and small bags of a few offbeat flours - spelt they seem to be carrying now, and they still have buckwheat which I always buy because so tasty in muffins. I put a little in bread too sometimes but the buckwheat really has no gluten at all so a very little for flavor is all it will take.
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Soon you will be able to get what you want.
Here is the new proposed US expansion of the north east adding more states.
New border. - Copy.JPG