This upsets me to no end. White Lily is the ONLY damn flour to use for biscuits and cakes. Generations of Southern cooks have sworn by it. There’s a demonstrable difference in its structure, makeup, and milling.
After the Smucker’s company promised that the new flour (milled at a midwestern facility) would be indistinguishable from the old flour (milled for over 100 years in Knoxville, TN), blind taste tests reveal that the new flour is NOTHING like the old, and is easily distinguished, being heavier, grayer, and more dense than the old White Lily.
Goddamn it, goddamn it, goddamn it. You fucking bastards. My mother would only use White Lily. My grandmother would only use White Lily. I ONLY USE WHITE LILY.
Your levity, which, I’m sure, is not malicious and reveals only that you’re unfamiliar with the brand, is still somehow slightly offensive. That’s how strongly a lot of Southerners feel about White Lily.
…unless you and Vinyl Turnip are a couple of the perennial “teh South suxxors” types to be found in the recent threads on the subject; in which case, fuck you.
Serious point, though: White Lily is described in the article as an allegedly all purpose flour, but the article is emphasizing it’s a low protein high gluten flour. Which, AIUI, defines a cake flour. And there are plenty of cake flours on the market already. I can see that the price differential may be a problem, but that’s not the same as saying that there won’t be cake flours available once White Lily changes.
The article says, “While White Lily can be used in cakes, it is not bleached as much as cake flour, which gives White Lily a better, less acidic taste, Ms. Corriher said. Pastry flour is also made from soft wheat, but it is not chlorinated.”