I know it’s not local to you, but I use Wegman’s store brand. I’d try the store brand before anything else, see how it works for you.
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If you want to go stone ground and heritage varieties check out Barton Springs - https://bartonspringsmill.com/
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Club Member
- Nov 2017
- 6506
- Virginia
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Grilla Silverbac
Grilla Primate
Grilla Kong
Weber Kettle
Camp Chef Escape
Old Hickory Knives
More Cast Iron than I care to admit
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hoovarmin it is true I mill my own wheat, but the commercial products are another level when it comes to refining wheat products. I'm only learning and I don't have much to offer. I like the wheat and rye products I've produced milling my own wheat, but I can't compete with the flours at the grocery store (yet).
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Oh boy. I already mill malted barley that I buy in 55# sacks for brewing beer. Now you got me thinking I need to mill wheat too!
Totally different kind of mill needed though. For brewing, its a roller mill that just crushes the barley to open up the husks. Not grinding it into flour like you need for bread...
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Club Member
- Sep 2020
- 1026
- Chicago
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Cookers:
Weber Kettle
Oklahoma Joe’s Bronco
Backwoods G2 Party Smoker
Weber Slate
Tools:
Classic Thermopen
Thermoworks Smoke X2
SNS-500
Billows
SNS
Chimney starter
Mercer slicer/boning knife/chef knife
BergHoff boning knife
Rescue Brush
Potane Vacuum sealer
Grilling apron with thermometer holder
A beautiful large wood cutting board from my 2024 secret Santa
Cookbooks:
Weber's Real Grilling (Never touched it...)
The Meathead Method
I use Aldi for All Purpose flour and I'm currently trying Gold Medal Bread Flour and store brand Whole Wheat flour from Mariano's.
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Don't think it makes too much difference what the brand is, as long as you use a flour with appropriate protein content. Where I live, I can't even buy bread flour, it is all AP. I got a bag of vital wheat gluten, and "spike" the AP flour with extra gluten. 1 Tablespoon per cup of AP gets you in the range of bread flour. High gluten 14-15%; Whole wheat 14%; Bread 12-14%; All Purpose 9-12%; Self rising 9-11%; Pastry 8-9%; Cake 5-8%. Notice that you can blend bread and cake 50:50 and get close to pastry. I think the vital wheat gluten is about 70-80%.
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Club Member
- Aug 2017
- 7738
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Club Member
- Nov 2017
- 8538
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Weber Genesis Silver A (2002)
- Thermoworks RFX System w/ 2 probes + Billows
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen ONE & Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap! See it here: https://taplist.io/taplist-57685
- If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Someone above mentioned spiking the gluten in AP, and it recalled to mind that I made a pizza dough recipe from the AHA (American Homebrewers Association) that used some dried barley malt extract in the dough. I also see other recipes call for diastatic malt powder. Supposedly helps the rise, and I was certainly happy with the sourdough pizza recipe that used it.
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hoovarmin At Costco here in N Florida the AP Flour they carry is from central milling flour co. Its extremely high grade organic flour and they sell it in packs of 2 10lb bags for .90c a lb!! My wife makes sourdough multiple times a week and we keep about 100-150lbs of different flours on hand in 5gal buckets. We get a lot of the hard to find expensive varieties from Azure Standard (an online marketplace) who also sells in bulk. Spelt flour and Einkorn are some of our favorites, lmk if you’re looking for anything specific we have price checked everything.Last edited by MJG99; March 29, 2024, 06:05 PM.
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hoovarmin For bread flour that site Azure Standard has incredible bread flour that is very high protein, it is really good for sourdough
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