Seeking Flour Recommendation-NOT KA

[hoovarmin]

I'm set on my pizza flour but need recommendations for bread, all-purpose, etc that is not King Arthur.

[DaveD]

My lovely bride uses KA a lot. What's the constraint for not wanting to use it?

[DaveD]

hoovarmin Copy that Dave, 'nuff said.

[Steve B]

I respect what you believe in. That’s all folks. 👍

[Jkahnert]

You convinced me. I will be ordering some K A flour today. Thanks for shedding some light on this subject.

[Richard Chrz]

I’m not sure your access of brands, but get a high protein bread flour.

what lb capacity are you looking for?

[hoovarmin]

I really don't need large quantities. The standard sizes found in the grocery store suffice for me.

[Richard Chrz]

unfortunately the flour i use, is only available in the midwest. But I would certainly search for a high protien bread flour. You don't need to buy the fanciest or highest price. Mine is the cheapest on the market, at least as far as I know.

[RonB]

I wish I could help, but I use KA.

[troymeister]

Caputo makes a good 00 pizza flour. I'm not sure Publix or Win Dixie will sell it. Is there an Italian Deli near you? Usually they sell very good pizza flours.

[hoovarmin]

I'm all set for pizza, I buy Caputo for that exclusively

[troymeister]

hoovarmin Oh geez, I mis-read your post... I'm going to pick up this flour tomorrow. I'll post pics of how it works out.

https://gfsstore.com/products/520381/?store_code=188&utm_source=google-merchant&utm_medium=ad&gfs_attribution=google-merchant-ad&utm_campaign=smart-ad&gad_source=1&gclid=CjwKCAiAqY6tBhAtEiwAHeRopS4MUEcjDigSZsnSQ_pwSTK8vv7SLMOHj2XqiPN2ALdQm-UZSdZrlhoCRHEQAvD_BwE&dsr_id=MP072

[hoovarmin]

I will look forward to your report, troymeister !

[Donw]

Growing up there was always Gold Medal flour being used for baking and I used it for years too without any problems or complaints.

[CaptainMike]

Yup. Good enough for grandma, good enough for me.

[hoovarmin]

I just browsed their website and liked what I saw there.

[STEbbq]

Bob’s Red Mill has a lot of very high quality flours.

[Smoke em if you got em]

Tony Gemignani’s special blend from Central Milling or Caputo’s 00. I’ve been using Tony’s for several years now with consistent excellent results.

[PGH_RAM]

Wife and I use this nearby farm. They ship, too.

https://weatherburyfarm.com/

[johnec00]

I use this. Slightly higher protein than KA bread, and about the same ash plus some malt. I've found it more consistent than KA that's sometimes been inconsistent.

[hoovarmin]

Do you pick it up at Publix?

[hoovarmin]

NVM, I see they have it at Fresh Market and Sprouts. That works for me. Thanks.

[johnec00]

hoovarmin Publix (here) does not have it, I get it from Sprouts . . . They occasionally have it on BOGO.

[DavidNorcross]

White Lily. Great flour in my view.

[hoovarmin]

I just browsed their website. I like what I saw, or more specifically, what I did not see.

[urbomb]

ran a bakery. Used a first clear or patent flour a lot. Kyrol was for sourdough bread bowls and anything that needed a really strong flour. We used a bread flour for everything. Gold medal is an all purpose flour with lower protein than bread flour. The bread flour we used was king midas. White Lily is a self rising flour mostly southern US, excellent for biscuits.

[texastweeter]

Gold medal makes more than all purpose. Everything from cake to bread.

[texastweeter]

I use Gold medal all purpose, Gold medal bread flour, gold medal unbleached all purpos, and gold medal whole wheat. Wise man realized his hard earned dollar is his second vote. Spend it well.

[jfmorris]

Following this hoovarmin as I am interested in what you end up with.

For what its worth, my daughter did about $20,000 in cookie sales for a year or two as a side gig - really cool designer decorated cookies - and used exclusively big bags of AP flour from Walmart. She tried Sam's ONCE and didn't like the bugs that came with that flour...

I did a few batches of sourdough in the fall using AP I got at Aldi's of all places, and couldn't say it turned out much different than using a name brand AP flour like KA. The problem is most store brands don't seem to have bread or other higher protein flours.

[STEbbq]

For reference, this bread was Bob’s Red Mill.

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1525086-show-us-what-you-re-cooking-suwyc-volume-32-winter-2023-2024?p=1536581#post1536581