Northern NJ- Semolina Flour with Good Turnover
I really don't like flour that's been sitting in supermarkets for any tangible length of time. It tends to absorb the industrial cleaner odors from the store, which, in turn, cause it to taste off (same for bread, but that's another discussion).
I've been looking for semolina flour for opening pizza doughs, but it seems like everywhere I go, the semolina bags sit on the shelves for months.
Does anyone have a lead on a place where the semolina has a half decent turnover?
Clemente's Bakery in Hackensack, NJ. You have def seen their breads in supermarkets all over NJ. Im sure they semolina flour.
Plus they have the most fantastic small deli attached where it will be impossible not buy anything else when you go there. Mozzarella is the best Ive had. And Ive had it all my life!!! Made multiple times a day...you can call before and ask what time they are making it so when you get there it is still warm...Sex in cheese form.
the mail order link is much appreciated.
I live down in East Windsor and cannot find Semolina flour anywhere. I just got back from Italy and actually brought a kilo of it home in my suitcase (my husband thought I was nuts). when this gets used up I will surely use the mail order link.
Thanks, but just about everything Bob's Red Mill sells tends to sit on the shelf for months, and Kings, with their elevated prices tends to hold on to this stuff for even longer.
The one positive aspect to Kings is, that, generally speaking, the store smells relatively good.
I'm not asking for freshly ground semolina, just not something that's been on the shelf for a year. And, at Kings, a year is a distinct possibility. These kinds of flours have expiration dates well into the future, and places that carry them have no problem selling them close to those dates.
Do the bags have dates on them? I suppose not, but that would help.
I'm assuming you've asked the folks on pizzamaking. That'd be my first resource on this.
How about mail order? Not what you asked obviously, but that's how I got my Caputo 00, since I didn't want to bother trying to find it locally. At very least it might be sitting in a warehouse and not next to other stuff as it does on the shelves in supermarkets.
I'd also try Corrado's and Fairway. I guess it's hard to say what the turnover is, but for some reason I'd think Corrado's sells more flour than Kings.