types of flour brands

6 posts / 0 new
Last post
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
Offline
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
Offline
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
Offline
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
Offline
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
 
 
 
 

Newest Forum Topics

Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process? 

Comments: 3

Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.

kit

 

Comments: 4

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 15