This unbleached flour is milled from the finest hard red spring wheat to give an extra chew to your bread and a higher rise to your whole grain loaves. This dough stands up on it's own after mixing. My local grocery store has 25lb. Most are o.k., they all are better than store bought. We're not the type to rush into anything, but after 230 years, we’re ready for an updated name and a new logo that better represent who we are today.
For these tests, I used Italian starter and my kitchen was very warm, in the 80 – 90’s F. If you wish to follow the formula listed on the first post which is linked at the top of this post, you may need to double the bulk ferment times. My question is, have any of you folks used this flour before?
Most people dont even know it is there. In my last blog post I decided to compare the bread flours I could find locally here in Hawaii, where different brands are somewhat limited.
Its an Enriched Spring Wheat flour so Im sure it should be good. The two flours I have tested so far have been very good for baking sourdough bread with. The crust was crisp and blistered, the crumb was open and chewy, I thought the Gold Medal performed very well. Howdy neighbor, the supply house I use is in Utica, NY. Of the two tested so far, the King Arthur and Gold Medal, I prefer the Gold Medal slightly over the King Arthur flour. So no worries on my end. Copyright text 2017 by Northwest Sourdough. I was at my baking supply house and decided to try this flour instead of the Gold Metal All Trumps or the KA Special. Thats only 29 cents per pound. Hi TT, I've been reading about all of your ventures lately with great interest...Your enthusiasm is infectious! The reason your bread might be denser with high-gluten flour is that high-gluten flour needs more liquid than bread flour to attain the optimum dough consistency; a dough with too little liquid compared to flour will be dense and dry.
They have a store front that is open to the general public as well. Here are some pictures of the bread. Much cheaper than buying the little KA 5lb. There don’t seem to be many places here to buy flour in bulk. Our guarantee We call our high-gluten flour Sir Lancelot, and here's why: Legend tells us that Sir Lancelot was King Arthur's greatest champion, so it is fitting to name our high-performing, robust bread flour … Little did I know I would become so addicted to it.
And my Cinn. Its a big, plain, brick building. Erik- Sir Galahad has a protein content of 11.7% and is retail marketed as King Arthur All-Purpose Flour.
They are great fellows, they supply equipment to the majority of restaurants/hospitals/colleges here in upstate NY and I have seen their stuff all over the state in college kitchens, nursing homes, etc. King Arthur Flour is now King Arthur Baking Company. I am able to pick up 50# bags for $14.50 each.
of flour, I hate that.. AAHHH, ha, ha, haaa (thats my evil laugh).
And if not have you used Malted Barley Flour? Or when my wife is teaching a craft class, there goes another dozen.
Buns/Pretzels come in last in flour use. I like to use it for the pizza Neo-Napoletana formula as well - makes a workable dough that you can spin easily to 12-14" diameter. We start with a blend of medium-protein spring and winter wheats for a mellow, easy to shape dough. Thank you! And this place is open to general public.
Its an Enriched Spring Wheat flour so Im sure it should be good. Gotta take a little girl to the playground! of bread flour in about 2 1/2 months. The oven seemed to be more evenly heated and intense for the second loaf in each test. Art is the owner/father, Dave is his son and Manager. King Arthur - Sir Lancelot Flour. TT, that's about 4 lbs of baked bread each day.
I'm gonna run it in place of my normal bread flour, for all breads.
I made up a formula for the test and tested the King Arthur flour. They are simply a bulk supply house, spices are their main product, but they have a room dedicated just to paper goods, A very large selection of pizza tools, from cutters to full size peels, wire mesh pizza plates, and bundles of every pizza box size known to man (lots of pizza eaters up here). Fortunately, I do have a very good restaurant supply house nearby in Kingston, NY for equipment and gadgets (just not flour), but it would still be fun to check out the one you like in Utica (although that could be dangerous for me as I am a gadget junkie...>>must refrain from buying yet another dough cutter, bucket, or sheetpan!<<). All of the flours are unbleached bread flour. Most of my flour has really gone to bagels. It has a range of uses, but is particularly well-suited to breads such as baguettes and ciabatta where you want to achieve a thin, crisp crust. So to do a comparison test, I bought 5lb bags of flour at the local markets. I suppose you have a hungry family or many friends close by .... Brotkunst, yep, Ive been trying a bunch of different breads. (I usually get a dozen, their small, and Im big...They go fast). Learn more