types of flour brands

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Anonymous's picture
Anonymous
types of flour brands

hi - has anyone compared bobs red mill flour against king arthur flour?
http://www.bobsredmill.com/unbleached-white-flour.html versus http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lb ?
i typically use the bobs red mill flour but noticed that after my no knead bread is baked, it has a funny taste....nothing like store bought bread.  Baked probably twenty loaves and they taste poorly  (basic no knead bread, following instructions to the "T").
 
Cheers

jacob burton's picture
jacob burton
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Joined: 2015-05-25 20:37

Can you describe the taste? Also, how old is the flour?
 
Have you made the no-knead bread with KA Bread Flour yet?

strikingtwice's picture
strikingtwice
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Joined: 2011-05-19 07:33

I use bobs all the time for the oat flour and bran flour to make stuff. Never tried the regular flour. King Arthur, however, is the be all end all for flour (store bought at least). I was never a believer and I always just thought that flour was flour (before I really started baking) but got really deep with it. Buy KA.

esavitzky's picture
esavitzky
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Joined: 2011-05-16 07:13

I use KA flour (bread and whole wheat) for baking sourdough and no knead with no weird tastes.

labradors's picture
labradors
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Joined: 2011-05-16 04:52

Back in the day, my preference was always Heckers, but after moving out of the Northeast (and then, later, moving to Honduras) I could never find it again.

Anonymous's picture
Milan

sorry for the late reply.  
 
the flavor tastes:
1. bland
2. burnt flavor maybe?  but the inside is not burnt
3.  the crust tastes funny after cooking in the cast iron pot
4.  fresh smell of bread early in the baking process then goes to a bitter smell
 
 
 
 

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I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

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Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

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hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

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