I find that with KAF I do not need to make so many compensations, and can count on consistent results. I understant that for bread the more protein the better. It typically has about 8% protein and makes a pitiful loaf of bread. Can Wegmans/Gold Medal/WalMart brands replace it? But that doesn't tell us much about what the protein level might be without a personal examination of the label. As a result, this flour produces cakes that are very light, for those who prefer this type of cake. http://www.thefreshloaf.com/node/17045/protein-content-flour. === my guess is that consistency would be greatest when you are milling your own flour rather than having other people do it. They buy it from mills. By combining the two in various proportions, you can create a protein that will produce the kind of texture you want in whatever you are baking. So, 18 cents went to workers insurance, wages, technology developement, quality control etc. I found that sugar is cheaper in a store brand but tastes the same. Try making bread with each of these types of flour. From the first time I made it, I was simply stunned at how good it was. I don't know how extensively it is distributed. Indeed, that was my experience with the KA whole wheat; I made some real hockey pucks. Great flavor, lousy texture. I note from the really useful info from KA above, that the cake, http://www.thefreshloaf.com/node/17045/protein-content-flour. Sir Lancelot is their highest protein bread flour (14.2%) and make great thin crust pizza, crusty breads, and bagels. They own about 6 different brands of flours including the two mentioned above and Pillsbury, Martha White (another southern flour), some commercial flour brands, and 3 brands in Canada. If you use the search box at the left of the screen you'll find those many posts and many answers to your questions. However, I don't use any store brand all purpose flour for bread because of the low protein content. Wegmans flour) along with the word "nuitrition" and you'll usually come up with the nuitritional information that's printed on the label. As for the King Arthur, that's a more … Antilope produced a pretty good assessment of various flour's protein content in this thread from 2013. On avarage grain cost about $200 per ton. If you are ever around north east Ohio you can stop at the Factory store and pick up most of their products. Shoprite flour (Arrowhead Mills?) A lot of rounding on their part? I was geetting more per bottle than the factory, not even workers at it. overall it just seems to have a better feel to it, I think. Once the protein level is this low, it ceases to be that significant, unless the mixing process is carried out badly. Since then, I've learned a few techniques that might help though, such as passing the flour through a sieve to extract some of the bran (save it for your breakfast cereal or to top rolls), and using a "soaker" which might soften the bran enough to tame it and prevent it from slicing up the gluten. But think about this from a functional point of view as the commercial people do: the bleached flour allows use of more liquid [ie water! I can't really tell any difference in it from Pillsbury or Gold Medal. It translates into $1.50 per 5 lb pack. But that does eliminate store brands and even Gold Medal. I thought the the flour is the same. Their Bakery director is Certified Master Baker Jeffrey Hamelman. http://www.cooksillustrated.com/tastetests/overview.asp?docid=9804. A Gold Medal representative describes it as higher in protein than Gold Medal All Purpose flour… It didn't look or feel the same. Round Table Pastry Flour is an unbleached, soft white flour made from New York state wheat with a protein of about 9%. Be wary of flour made from soft winter wheat. It is also more consistent in how much water it requires per cup of flour. If I look on the label of KA bread flour, I see serving size is 30 grams and protein is 4. Has anyone else used it? The protein in flour … OK. I hope I can find a place to get larger bags of KA flours from. I'm very much in agreement with you; why would anyone want to consume chemical-laden food? I think, people in general are veru gullable, or just don't bother. I've had more luck with the store brand whole wheat at Whole Foods and a brand called Stone Buhr that is easy to find on the west coast. I had heard that about the bran cutting the gluten, and I've blamed some problems with WW loaves on that. What am I missing? BTW, how come the same ShopRight sell Beef Bottom Round for 99C per pound? Gold Medal's unbleached bread flour is 10% protein. It's not a huge difference, but enough to justify the extra $1.50 for a 5lb bag. Much more than our Kroger's. It might be interesting to run the numbers, all of them, and see just what the markup is. If the video is fuzzy, click on "view HQ video" on top right of player. Somebody else mentioned the 'southern' brand White Lily (I use this for biscuits).
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