types of flour brands

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Anonymous's picture
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").

jacob burton's picture
jacob burton
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
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
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
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

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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Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

Comments: 2

Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 2

Hi Chef Jacob,

I'm thinking of trying to make a more flavorful, more tangy starter. 

I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration. 

Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour? 

Thanks for your input/help...






Comments: 4

Hi Chef Jacob,

If you would, please look over my shoulder and see if you can see any really big mistakes. Thanks!

I want to make a carbonated CO2 distilled water solution (3 volumes of dissolved CO2) with alcohol and salt for a AP flour and rice flour mix for a deep fry batter.

My theory is the carbonic acid, alcohol and salt will interfere with the spring action of the AP flour gluten and break the gluten into small stands. The dissolved CO2 will expand when the batter hits the oil for a light crust.

Comments: 4

Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 4