White Lily Flour- Anyone Notice A Difference in Texture
I opened a new bag of White Lily flour today. It's not from the Knoxville plant. It's a different texture. It's not a finely milled and is kinda bally. I had some leftover from the Knoxville plant and I compared it with the new bag. I asked DH if he saw and difference and he affirmed it. Has anyone else seen/experienced this?
Sad but true the White Lily company sold out and the new company does not process the flour the same way. I think they do not use the soft winter wheat which attributed to the fine texture of the original flour. I was fortunate to read about the change before it took place and bought 30 pounds to freeze. Making biscuits Christmas morning!