General Mills have a great pizza flour blend, but they don’t sell to regular punters. If you drop in a pizza restaurant they’re usually happy to sell it by the pound, however.
it really varies
i don’t bake anymore, when i did i kept all sorts of flowers, regular, unbleached, self rising, bread, depending.
after i empty nested and then gave up processed carbs for > 6 mos a few years ago, i started buying the smallest bag i could that was not obvious crap because i usually end up tossing it before i use very much of it. i don’t bread for fying much either. so it serves little use. likely will quit buying it again. i use cornstarch to thicken stuff these days
I love to bake and probably have at least 8 different kinds of flour in my pantry. For AP I typically go with Wegman’s brand but for bread flour I’ll go with King Arthur’s. They are a solid brand and I’ve never been disappointed. I’ve been on a biscuit mission lately and I found self-rising flour on Amazon that is under $3 shipped for a 5 pound bag. I give it the Capn’s seal of approval
Another King Arthur fan, here. I’ve been happy with Kirkland’s Organic unbleached AP flour as well. I started baking more bread recently and am happy with their performance with my starter.
@jitc I restarted making breadlike things recently with a batch of crumpets, and they mysteriously vanished when my S.O. returned from a trip. We both prefer King Arthur for most purposes.
@Einherjar13 I used very little flour until I started doing sourdough. I used Bob’s Red Mill AP for a while, but the texture of the King Arthur AP worked better. Sometimes Bob’s will go on sale for 3.99, I will buy it at that price fo sho
I buy All Porpoise Flower instead.
/showme All Porpoise Flower
@yakkoTDI Awww.
@yakkoTDI I came here to make this dumb joke, and of course I was beaten by hours.
@blaineg At least it was hours and not a motorcycle gang.
@yakkoTDI I’m a gang member. We’re all just geeks and nerds.
@blaineg @yakkoTDI I appear to be a member of Gang Aft Agley.
I usually have two brands on hand. Regular all purpose, like gold medal and soft winter wheat flour like martha white or white lily.
nothing, cause I don’t buy flour.
Depending on which of these is on sale, I buy High Altitude Hungarian Flour, Bob’s Red Mill, or King Arthur.
Just literally all purpose flour.
And then some whole wheat. Cause bread.
Cairnspring.
King Arthur because they have a super-useful cooking weight chart on their website: https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Also because a moistened bint lobbed a scimitar at him.
@SSteve
ISWYDT
(and I like it!)
I don’t but flour, but if I did it would probably be King Arthur since they were a client years ago. Seemed like a nice company.
@heartny Did you design their packaging?![:smiley:](https://dj5zo597wtsux.cloudfront.net/joypixels/assets/6.6/png/unicode/64/1f603.png)
@Kyeh No, I handled their data list and direct mail.
@heartny Oh, okay!
/showme all-purpose flour that feels under-appreciated
@phendrick Hmm, after some experimentation I have concluded that “all-purpose” is a blatant overstatement.![:neutral_face:](https://dj5zo597wtsux.cloudfront.net/joypixels/assets/6.6/png/unicode/64/1f610.png)
@macromeh @phendrick You mean that “one size fits all” is (gasp!) untrue?
Pizza Flour
@somf69 I tend to prefer KA bread flour for pizza crust. I haven’t made any in a while. That might be my next project.
General Mills have a great pizza flour blend, but they don’t sell to regular punters. If you drop in a pizza restaurant they’re usually happy to sell it by the pound, however.
I only buy King Arthur AP flour. Their products are of the highest quality and their company is aligned with my values.
it really varies
i don’t bake anymore, when i did i kept all sorts of flowers, regular, unbleached, self rising, bread, depending.
after i empty nested and then gave up processed carbs for > 6 mos a few years ago, i started buying the smallest bag i could that was not obvious crap because i usually end up tossing it before i use very much of it. i don’t bread for fying much either. so it serves little use. likely will quit buying it again. i use cornstarch to thicken stuff these days
I only feed the Yeastie Boys! the best King Arthur flour.
Pendleton Flour Mills
A friend who worked on aircraft (Air National Guard) had an illiterate boss. The guy would label stuff with whatever sounded good. They had:
All Porpoise Grease
Zinc Primate Paint
Among other things.
@blaineg And off in a corner, a 35 gallon carboy labelled “PROP WASH”
I love to bake and probably have at least 8 different kinds of flour in my pantry. For AP I typically go with Wegman’s brand but for bread flour I’ll go with King Arthur’s. They are a solid brand and I’ve never been disappointed. I’ve been on a biscuit mission lately and I found self-rising flour on Amazon that is under $3 shipped for a 5 pound bag. I give it the Capn’s seal of approval
![enter image description here](data:image/gif;base64,R0lGODlhAQABAIABAP///wAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Another King Arthur fan, here. I’ve been happy with Kirkland’s Organic unbleached AP flour as well. I started baking more bread recently and am happy with their performance with my starter.
@jitc I restarted making breadlike things recently with a batch of crumpets, and they mysteriously vanished when my S.O. returned from a trip. We both prefer King Arthur for most purposes.
When I buy all purpose flour, I buy:
Too much, and then never make the pizzas and breads I originally planned.
No love for Bob’s Red Mill? I’ll either have their or King Arthur’s organic AP flour.
@Einherjar13 I like it!
@Einherjar13 BRM is my go-to brand for gluten-free flours and bread mixes.
@Einherjar13 @rockblossom Ironic - I have a whole wheat bread machine recipe that calls for extra gluten, and I get that from Bob’s Red Mill.
@Einherjar13 I used very little flour until I started doing sourdough. I used Bob’s Red Mill AP for a while, but the texture of the King Arthur AP worked better. Sometimes Bob’s will go on sale for 3.99, I will buy it at that price fo sho
@DLPanther @Einherjar13 We’ve long found that the KA flour just gives the most consistently good results.
@DLPanther @werehatrack
Thanks, going to be reevaluating my future flour choices now.
Anybody got a suggestion for good pasta-grade semolina?
@werehatrack
you try here if you are ever in Lari, Italy
@werehatrack
![enter image description here](data:image/gif;base64,R0lGODlhAQABAIABAP///wAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
ooops. Pic didn’t load at first…
Black eyed susans. They really are an all purpose flower.
Equally pretty in a natives garden, or a pollinator garden. Cottage-core, or with some discipline a more formal garden.
It’s a flower that loves the sun but won’t die or fail too bad in the shade.
It really is the best all purpose flower in my opinion.
@OnionSoup But are they Mac-compatible for making USB-C margaritas?
@werehatrack nothing is compatible with a mac except graphic designers who wear sunglasses and outerwear inside whilst in their work cubes.