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Posts Tagged ‘White Lily flour’

A corner in my kitchen

I first became acquainted with White Lily Flour over a quarter of a century ago when we moved to South Carolina. At the time I was teaching home economics and we had a video in the department extolling the virtues of this specially blended soft wheat flour. It is especially recommended for quick breads such as biscuits, muffins, pancakes, etc.

For a couple of years the company ran an advertising campaign about "flowers of the South". White Lily included its flour among those "flowers." As part of that campaign you could order posters for a nominal fee. I ordered this one which Rob had framed for me and it is now hanging in my kitchen.

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DD Nora found me the little decorative plates on either side of the poster and made me the kitchen curtains which also have a floral theme.

picture of Pictureplates

picture of Kcurtains

Four or five years ago White Lily even sponsored a free baking seminar here in town which I attended and where I won this lovely tee shirt.

picture of Whitelilytee

Imagine my shock and surprise when I read this link on Betty's Blog and found that White Lily Flour company had moved from its southern home of over 100 years in Knoxville, Tennessee, to, of all places, Toledo, Ohio! Rob and I grew up just south of Toledo and we know the wheat in that area is not soft wheat. What were they thinking?

When we moved here to Greenville in 1984 from Michigan I had to adapt many of my recipes to compensate for the difference in the flour. The soft wheat is great for cakes and quick breads but I found for most cookies I have to use 2 Tbsps. extra flour per cup called for in the recipe to make a nice firm, chewy cookie that does not run all over the cookie sheet. (This was for recipes formulated for "northern" flours.) Now when I bake a new cookie recipe for the first time if I suspect the dough looks a little soft I will bake a test cookie to see if I need to add the additional flour to make the cookie dough the right consistency. It has saved a lot of frustration.

Have you discovered differences in baking ingredients in different areas of the country or from country to country for those who live outside the U.S.?


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