Sunday, 25 January 2009

Putting a marker in the flour

Two weeks ago, I phoned Vina: "Is £4.99 for 10kg a good price for Atta Flour?", I asked. Atta flour is wholemeal Asian bread flour and Tesco's had a special offer.

Vina is used to my stranger culinary questions; I've regularly picked her brain about Asian food and the best places to buy it. (She knows my love for her native cuisine.) This time she filled me on the best grade of Atta flour to buy (Vina uses medium to make chapatis) and that her regular price was closer to £13.

Tonight, DH and I decanted a 10kg sack of fine, medium-wholemeal Atta flour into my largest tupperware container. Plus two other mid-sized ones. (Despite my best efforts, I didn't have a container large enough.) The flour is finely milled and the bran-wheatgerm bits have been ground to a fine powder. It should make light, fluffy baked goods. I'm wondering how it will go in a regular bread recipe.

I reckon that I have enough flour to last most of the year. I'll let you know how it goes.

- Pam

1 comment:

Lydee said...

i recommend giant ziplock freezer bags and into the freezer if you have room. keeps the bugs out.