I have made maybe seven loaves in the bread machine. I'm pretty much at "weekly." What I've discovered about flour is that the big box stores tend to have extremely uneven distribution. For example, Fred Meyer had zero eggs on Friday but on Saturday they had eggs sitting out unrefrigerated on pallets. I think our excuisitely efficient logistics chain has been shot to shit. Smaller grocery stores seem to experience the flood a lot less and mostly what I've noticed is the cheapest brands are gone but the more expensive brands remain. For example, there was no flour to be had last weekend (and no sugar, and no brown sugar) but there were maybe 50 lbs of premium bread flour on the top shelf where people were too cheap and lazy to reach up that high to pay that much. How are things going out there? We did five babies in 25 hours and things are nucking futz but it kinda looks like they aren't getting worse per se.