Not since Coca-Cola devised a new recipe thinking that they knew what was best for their loyal customers has a company failed as a steward of a fine product. Today's New York Times article on the closing of the Knoxville mill that produces White Lily flour is a must read for any serious baker.
Take heed and let them know what you think of the closing and the errosive effect on the quality of this product that has been cherished by generations of Southern bakers.
To read the article: http://www.nytimes.com/2008/06/18/dining/18flour.html?_r=1&ref=dining&oref=slogin
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