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").
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.