of organic, whole wheat flour. grown about 45 minutes from home. california is known for growing many, many things, but wheat certainly isn't one of them. which is why, more often than not, we get our flour from the bulk bins at the local grocery store, where it costs 99 cents a pound. without too much thought as to where the kind of mileage it's traveled to get there.
then i got to re-reading this book. which is always a good reminder of why it's important to eat food that's been grown close to home. so last week i forked over $38 for a 25-pound sack of flour, which equates to about $1.50 per pound.
any guesses as to how long it will take us to eat through 25 pounds of flour? my thought is that it won't be too terribly long--with baking bread and cookies and waffles and things of that nature from scratch, we tend to go through flour pretty quickly. it will be a definite change getting used to the taste and texture of just whole wheat flour--we usually blend with it with unbleached white flour or (gasp!) just use good ol' white flour by itself.
pasta is the next made-from-scratch food i'd like to tackle. stay tuned!