Kitchen

[brandiwine]

I bake a lot (even make my own bread) and have found a huge difference in using King Arthur flours.  I also live at high altitude so maybe that's why I find such a difference.  My cookies are always a hit with friends as well as my cakes and caramel nut rolls.  I believe it's worth it to spend a little more if the quality is that much better.  Why waste your time on making an O.K cookie when you can serve a cookie that makes you sigh?  Happy Baking

[henderson]

I buy King Arthur's flour at WalMart for about $3.84 (5 lb).

[Sooner]

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@aroc3435 wrote:

@SharkE  Since I don't drive I order certain things online.  

In late September in anticipation of the holiday baking season I decided to order White Lily all purpose flour through Walmart.

I got three five pound bags  for 8.34 total and received within a few days.  Price online today is 7.95 for the three pack offer.  I had never used this brand before but had heard about it.  

No availability for this brand when I lived in New England.  Was used to baking with Gold Medal, Pillsbury, King Arthur, or Bob's Red Mill.

I've been pleased with White Lily.  So perhaps you can order at a reasonable price online.  

Like you, when I spend time making something I don't want to use off brands--too much work, especially when baking, to have subpar results because of inferior ingredients.  

My own baking or cooking errors are different, and sometimes hilarious stories.

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@aroc3435 There is a HUGE difference in flours if you are someone who bakes a lot of different things and wants them to come out right and come out the same every time.

First, there is soft wheat and hard wheat flour.  Most commercial brands are hard red winter wheat.  Soft wheat is a different variety and is closer to cake flour than is regular flour  White Lily It is great for cakes, biscuits and things that are tender where you don't want a lot of gluten developmen, as you would in bread that you will let rise.

The protein content of flour is listed on the side of the bag and has a lot to do with the amount of gluten a flour will develop.  Bread flour has a higher protein content and more gluten than regular flour; and soft wheat flour like White Lily has a lower protein content and less gluten than regular flour.  Cake flour is even less than White Lily I think--at least some brands and maybe all.

If you are a casual baker, buy a known store brand of all purpose flour and you should be fine with consistent results in baked goods.  If a recipe calls for a certain type of flour (cake, bread, etc.) using that will ensure a better outcome.

King Arthur all purpose flour has a higher protein content than most national brand all purpose flour, therefore your results may be slightly different.  It is closer to the national brands bread flour.  

I hope this is helpful, but just be aware flour isn't always 'flour" as in good for all baking. 

[aroc3435]

Thank you @Sooner I appreciate your guidance.  Glad to gain insight into the composition of different flours.  

I've never made bread from scratch or in a bread machine, for instance, so I'm far from an expert baker.

I'm always learning something new here.  Again, my thanks.

[Sooner]

@aroc3435  If you like biscuits, go online or to youtube and learn how.  If you make them from White Lily you will be the happiest person on the planet!  Just don't overwork them and you'll be happy!

[Sooner]

@aroc3435  Look up recipes for drop biscuits and start there!  

[Luvtuna]

I couldn't get my dough to rise the last time I made nutroll. I changed to King Arthur flower and haven't had a problem since.

[Luvtuna]

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@Luvtuna wrote:

I couldn't get my dough to rise the last time I made nutroll. I changed to King Arthur flower and haven't had a problem since.

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Sorry, I meant flour. Maybe it was a spell check problem.

[aroc3435]

@Sooner   Thank you.  I haven't tried to bake biscuits since the mid 70's and those were  like fishing sinkers.    

Great idea.  Especially the You Tube part so I can see the technique.  

Would be wonderful if I could master them.  The good ones in the stores have gotten so expensive, plus it's always more fun to make your own.

Lots of fun being retired, and--knock on wood--in good health.  So much more time to do things now that the days are my own.

[Sooner]

@aroc3435  The key to biscuits is don't overwork them, they will get tough, don't use out of date baking powder or baking soda, and if they are rolled, try to gently layer the dough and make them rise better.

Once you get the hang of it they are SOOOOO easy to throw together.  Some recipes basically use cream instead of butter or veg shortening, and those are easy easy!  

Good luck!