"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 01-16-2009, 01:17 AM   #11
Assistant Cook
 
Join Date: Jan 2009
Location: Midwest
Posts: 1
I prefer King Arthur flours - unbleached, whole wheat and bread varieties. After trying this you'll never go back to the store or familiar brands. Heard their presentation, King Arthur has a very tight control on the protein/gluten content they use.
__________________

__________________
jlkm is offline   Reply With Quote
Old 01-16-2009, 05:09 PM   #12
Head Chef
 
Mama's Avatar
 
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
I use White Lily for pretty much everything. If I don't have White Lily Self-Rising Flour, I won't make biscuits.
__________________

__________________
www.Mamas-Southern-Cooking.com
Mama is offline   Reply With Quote
Old 01-16-2009, 05:10 PM   #13
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by AMSeccia View Post
I am really a King Arthur girl, but it is getting mighty difficult to justify $5/bag ... I haven't seen the Sapphire brand mentioned above, but do use unbleached Gold Medal for non-baking use. Bob's Red Mill and another "H" brand (can't remember) are widely available, as is Pillsbury and the store brands. I always wonder who produces the store brands.

Thanks Merstar for the link to fine cooking article!
The H brand is Hodgins Mill perhaps ?
__________________
LadyCook61 is offline   Reply With Quote
Old 01-16-2009, 06:20 PM   #14
Head Chef
 
Join Date: Mar 2008
Location: Mentor, OH
Posts: 1,037
Quote:
Originally Posted by LadyCook61 View Post
I would love to try a bag if I could source any online. No stores near me carry it. Must be an Ohio only product.
Montana Sapphire is not just local to Ohio. I just saw it in my local Giant Eagle store yesterday for $3.89 for a 5# bag. If you have a GE you could try them. If you have an Amish Community nearby you could check with them. My local Amish bulk food store carries it, and the proprietor said that is what they use to make their bread. He showed me the catalog he buys from (he can also get Bob's Red Mill from the same source), and there are at least a dozen mills from which they buy flour and other grains. An Amish bakery could also tell you where they get their flour from, and might be able to source it for you as well.
__________________
JoeV is offline   Reply With Quote
Old 01-16-2009, 06:27 PM   #15
Senior Cook
 
Join Date: May 2004
Posts: 266
The "H" brand might be Heckers. It is pretty good for baking. Never used it for making bread, but it did just fine for pastries.
__________________
toni1948 is offline   Reply With Quote
Old 01-16-2009, 06:43 PM   #16
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Quote:
Originally Posted by toni1948 View Post
The "H" brand might be Heckers. It is pretty good for baking. Never used it for making bread, but it did just fine for pastries.

You might be correct, toni. If I recall, Martha Stewart commented that Heckers was a good brand. She's also endorsed King Arthur.

I've never had the opportunity or source for Heckers, but I love, love, love King Arthur products. But, as AMSeccia said, it's getting a bit expensive at about $1 per pound.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-16-2009, 09:31 PM   #17
Head Chef
 
Join Date: Mar 2008
Location: Mentor, OH
Posts: 1,037
Quote:
Originally Posted by Katie E View Post
I've never had the opportunity or source for Heckers, but I love, love, love King Arthur products. But, as AMSeccia said, it's getting a bit expensive at about $1 per pound.
Here in NE Ohio, KA bread flour is $4.89 and up for 5#. IMHO, that's outrageous for bread flour. I just don't see where the added value is, especially after using other brands of bread flour around $2.50 with good results. Can someone give me good reasons to pay that much? I use 20-25# of flour each month.
__________________
JoeV is offline   Reply With Quote
Old 01-17-2009, 10:15 AM   #18
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by JoeV View Post
Montana Sapphire is not just local to Ohio. I just saw it in my local Giant Eagle store yesterday for $3.89 for a 5# bag. If you have a GE you could try them. If you have an Amish Community nearby you could check with them. My local Amish bulk food store carries it, and the proprietor said that is what they use to make their bread. He showed me the catalog he buys from (he can also get Bob's Red Mill from the same source), and there are at least a dozen mills from which they buy flour and other grains. An Amish bakery could also tell you where they get their flour from, and might be able to source it for you as well.
thanks Joe. Unfortunately , there isnt a GE here or near here. Also Amish Community is 3 hrs away. oh well.
__________________
LadyCook61 is offline   Reply With Quote
Old 01-17-2009, 10:26 AM   #19
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Maverick2272 View Post
Wondra yes, I love that stuff for gravies and sauces. I don't think I have any self rising flour, I cheat with the mixes LOL. Bad I know...
Did you know you can make your own "Wondra" by whirling a-p flour in your food processor? Saves money and storage space. The same way you can make superfine sugar out of regular cane sugar.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-17-2009, 10:34 AM   #20
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
I have never understood what all the fuss about "bread flour" is. I've been making bread for eons with regular all-purpose flour. I've never had any problems with it. Lately I've been using 365 Organic flour from Whole Foods. It's quite a bit less expensive than KA.

For whole wheat, I buy from a farmer at the Greenmarket, and for rye flour, now it's Bob's Red Mill. For biscuits and dessert baking, it's White Lily all the way, until I run out of the Knoxville-milled stuff. Don't know what I will do then, but I have decided to cross that bridge when I get there.
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.