Publix White Lily Flour is a beloved baking essential in the South, prized not only for biscuit-making but also for creating tender cakes, cookies, and pastries. Known for its low protein content derived from soft red winter wheat, this flour has been a cornerstone of Southern kitchens for generations. The esteemed flour producer has compiled a selection of its cherished recipes in The White Lily Cookbook, a publication that quickly sold out of its initial print run due to popular demand. Anticipating the high demand, the company has announced plans for a reprint, with preorders now available for the upcoming August release.
“The first edition of the book flew off the shelves, selling over 15,000 copies! It was a huge success. After the initial sale, resellers were offering the book at double the price on platforms like eBay,” shared Brent Minner, Vice President of Marketing at White Lily.
To commemorate the forthcoming reissue, we engaged with the flour company not only to delve into their recipes but also to address some common flour-related inquiries, notably the optimal storage methods. According to White Lily, for prolonged freshness, especially for occasional bakers, it is advisable to store the flour in a cooler environment. “We recommend refrigerating or freezing the flour to extend its shelf life,” advised Minner. So, consider making space alongside your frozen groceries and opt to place your flour container in the freezer rather than leaving it on the countertop.
When it comes to storage containers, instead of merely rolling up the flour bag or using a clip, experts recommend utilizing an airtight container. “Combining this with storing the flour in a cool place, whether in a dark pantry, refrigerator, or freezer, will help maintain its freshness for an extended period,” added Minner.
Regarding flour measurement, White Lily endorses the ‘spoon and level’ technique as the most reliable. “We always suggest loosening the flour before measuring with a fork or knife, especially after it has been sitting or stored for a while,” Minner emphasized.
Established in 1883, White Lily has become a quintessential Southern favorite, renowned for its ability to produce classic, tender biscuits and an array of baked goods across generations. The brand’s rich legacy and specialized formulation have solidified its status as a staple in Southern households and supermarkets. Their finely sifted, low-protein flour sets them apart, resulting in less gluten formation. Explore their new cookbook or peruse their online recipe archives for a treasure trove of dependable formulas for various baked treats.
“We strive to honor our history by making the cookbooks published by White Lily since the 1940s accessible to all. Family recipes are often passed down through generations, and we aim to ensure that individuals of all ages, regardless of how long their family has embraced White Lily Flour, can enjoy the timeless Southern classics that the brand embodies,” Minner expressed.
Remember to store your flour correctly after enjoying your favorite White Lily recipes to maintain its quality.
White Lily Flour – Original article from Southern Living
