A few years ago, I was reading a blog I liked. The woman said she had 7 kinds of flour on her counter, and I thought, "Who on earth needs seven kinds of flour?" It just seemed so excessive! So today, I was looking at my flours, and I realized that I've become that kind of baker! I currently have white flour, bread flour, whole wheat flour, white whole wheat flour, whole wheat pastry flour, and rye flour. That's only 6 flours, but I admit that I've considered trying spelt flour, too, and that would definately put me at seven.
Why so many flours? Well, I bake pretty seriously now. I actually haven't bought bread for over a month. I've been making lots of fun things, like homemade graham crackers, sourdough bread, wheat bread, chorizo rolls, cheesy crackers, muffins, and tortillas. Lydia and I have also dabbled in making a little fresh pasta. I've found that different flours really do make a big difference with different recipes. I haven't used the rye flour yet, but I do love rye bread, so I've been thinking of trying a recipe for that soon.
So is having 7 kinds of flours really weird? Probably, but oh well!