As I’ve delved into breadmaking as this year’s obsession, I’ve discovered that different brands of flour dramatically alter the taste and consistency of the finished bread. I’ve found this particularly true for whole wheat flour.
I’ve used three brands, the major three (I guess); Bob’s Red Mill and King Arthur I found to be nutty, slightly sweet, and gave the bread a slightly rustic texture that was very pleasing, though each flour had a distinctly different flavor.
Gold Medal, on the other hand, made a bread that tasted like the bread I used to hate when I was kid. All I can say is that it tasted “healthy,” if you get my meaning. Unfortunately, it was the only whole wheat flour on the shelf when I last went shopping, so I’ve got a five pound bag that I need to find a use for.
Do you have a favorite brand of flour (particularly whole wheat) that I haven’t mentioned? If it’s really good, I’ll buy it on-line, on your recommendation!
I’ve used three brands, the major three (I guess); Bob’s Red Mill and King Arthur I found to be nutty, slightly sweet, and gave the bread a slightly rustic texture that was very pleasing, though each flour had a distinctly different flavor.
Gold Medal, on the other hand, made a bread that tasted like the bread I used to hate when I was kid. All I can say is that it tasted “healthy,” if you get my meaning. Unfortunately, it was the only whole wheat flour on the shelf when I last went shopping, so I’ve got a five pound bag that I need to find a use for.
Do you have a favorite brand of flour (particularly whole wheat) that I haven’t mentioned? If it’s really good, I’ll buy it on-line, on your recommendation!