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lynx
Stonehedge
A 16kg sack of flour lasts me about two months. I can only buy whole sacks right now.
I mostly bake yeast raised bread and pizza but miss making my own pasta.
I don't really have room for multiple flour sacks and in any case, freshness would be lost.
Am I going to really regret buying a sack of 00 flour and using it for yeast raised loaves? Most of what I bake is brioche, bagels or sandwich loaves. I don't think I've made bread with 00 for nearly ten years. I'm sure it was OK but can't remember whether it was a compromise too far or not. Its the bagels that worry me most...not sure I'll get a good chew from 00.