Is There Really A difference In Baking Flour? - Page 4

Sooner · ‎03-10-2010

@AuntMame wrote:
Interesting discussion! I really appreciate everyone's tips and opinions! My southern grandma always told me to use nothing except unbleached flour and that's what I do. But now I'm going to try King Arthur and look for Lilly.

I like to use Caputo's 00 flour for pizza crusts mixed together with unbleached flour. Caputo's is an extremely fine flour that's almost the consistency of dusting powder. Have to go to an Italian grocery to buy it. It's sold on Amazon but not in the original packaging. Caputo's in Italy sells it only in bulk in like 40 pound bags destined for pizzarias. I trust Italian grocers to sell it fresh in smaller bags. I don't trust Amazon and all their anonymous sellers and their flaky warehouse system. Some reviewers claim they are not getting Caputo's when they buy unmarked plastic bags of it from Amazon.

I also like to bake bread with semolini flour. The only brand I can find around here is Bob's Red Mill.

@AuntMame FINALLY we can get Caputo locally at a small independent kitchen store that we are super lucky to have! Yes, it does make a better pizza crust. We were saying recently that we can go out for pizza but we're usually disappointed. Ours are SOOOOO good!

ScarletDove · ‎07-11-2010

I bake lots of different kinds of breads and use King Arthur flours for they offer all of the different flours, etc. I may need for whatever variety bread I am baking. Safeway grocery carries the KA unbleached and wheat flours. Specialty flours like pumpernickel, rye, potato, etc. I order from KA website....

Sooner · ‎03-10-2010

@SurferWife wrote:
@Sooner wrote:
@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!
Indeed @Sooner! Adluh is a close second. 😁

@SurferWife That's a new one to me! I have never seen that brand.

AuntMame · ‎10-16-2010

@Sooner wrote:
@AuntMame wrote:
Interesting discussion! I really appreciate everyone's tips and opinions! My southern grandma always told me to use nothing except unbleached flour and that's what I do. But now I'm going to try King Arthur and look for Lilly.

I like to use Caputo's 00 flour for pizza crusts mixed together with unbleached flour. Caputo's is an extremely fine flour that's almost the consistency of dusting powder. Have to go to an Italian grocery to buy it. It's sold on Amazon but not in the original packaging. Caputo's in Italy sells it only in bulk in like 40 pound bags destined for pizzarias. I trust Italian grocers to sell it fresh in smaller bags. I don't trust Amazon and all their anonymous sellers and their flaky warehouse system. Some reviewers claim they are not getting Caputo's when they buy unmarked plastic bags of it from Amazon.

I also like to bake bread with semolini flour. The only brand I can find around here is Bob's Red Mill.
@AuntMame FINALLY we can get Caputo locally at a small independent kitchen store that we are super lucky to have! Yes, it does make a better pizza crust. We were saying recently that we can go out for pizza but we're usually disappointed. Ours are SOOOOO good!

It's the Caputo. Tonight DH was telling another couple we were having dinner with that his wife makes better pizza than all the restaurants in town. Was terribly flattered as he's a super-fussy pizza fiend. But it's the Caputo. No other flour makes a crust as good.

Rockycoast · ‎03-02-2016

We use King Arthur flours only when we bake...and we bake a lot! We have a lot of baking to do for this weekend and the Christmas season. Cookies and ginger breads for the Christmas Tea at our local historical society, pies for a kids craft fair at the elementary school and monkey bread and orange/cranberry bars for my daughter's Thanksgiving for her roomies and friends this weekend. For breads we weigh the flours rather then measure cupfuls. More accurate ratio of dry to wet. Enjoy all of your baking everyone! Just one of the many reasons we love this holiday season...Baking!

blackhole99 · ‎08-22-2013

@cuddlesmamaI think if your baked goods come out the way you want and taste great then use whatever you like. I prefer King Arthur, but have used other big name brands and they were almost as good. If I'm baking bread or making pizza crust I usually use the King Arthur, but have used Gold Medal. I just think it's all about preference, although I have never bought a cheap brand of flour so I couldn't say that cheap flour isn't good.

davisesq212 · ‎03-18-2010

When something wont rise, its not the flour's fault, its the fault of the yeast usually. Either the yeast was dead when you started it or the water added was too hot. Other issues might have been a factor but the dead yeast is usually the problem. Did you check the yeast first before making the bread?

candys mine · ‎08-20-2012

I love and use King Arthur flour BUT I keep in mind that everything I make with King Arthur is more substantial in texture. If I wanted a lighter texture cake I'd need to go for a different brand. Never have usd "Cake Flour" though I think King Arthur Makes that as well.

PamelaSue72 · ‎09-22-2011

I prefer King Arthur flour, but will use Gold Medal if it's on sale. Recently, it was on sale at our grocery, so I bought 12 bags of GM. Tis the season for baking and I'll go through it fairly quickly. I put two 5-pound bags in a 2-gallon freezer bag and stuck them in the freezer. They'll be fine there.

I also use KA's whole wheat flour, their white whole wheat flour, and their rye flour. All are excellent. I really like KA's bread flour, too. I'm still using Swan's cake flour, though.

For gluten-free bakers, King Arthur has Measure for Measure gluten-free flour. It's good stuff. You can use it 1 for 1 and it works out well, EXCEPT for yeast baking. the M for M flour isn't good for breads and other risen doughs. My DIL is gluten-free, so when I make treats for her, I always use Measure for Measure.

One of my DH's friends, who lives in North Carolina came up to visit with us. It was the first time I met him and he brought me two bags of White Lily flour for making biscuits.....White Lily rocks. (I guess most people would bring a bottle or two of wine, but even never meeting me, he knew from talking to DH that I was a baker and he thought I'd appreciate the flour. And I did!) White LIly is hard to find in my area. And now, whenever he and DH get together for union activities, he always give DH a bag of White Lily for me. "Tell her to make some biscuits!" he always says.

SharkE · ‎08-19-2010

Send to me, sis, I just asked the manager of local United market if he could order it . "No". Could had swore I'd seen it at one time at Walmart in Amarillo, Tx can't find it now.

Other day I was rolling pork steak in flour to fry in KA flour and noticed it was real fine and silky feel to it. Gold medal feels more 'chunky' LOL