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
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
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.
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 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 only feed the Yeastie Boys! the best King Arthur flour.
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
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?
@Kyeh No, I handled their data list and direct mail.
@heartny Oh, okay!
I usually have two brands on hand. Regular all purpose, like gold medal and soft winter wheat flour like martha white or white lily.
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.
I only buy King Arthur AP flour. Their products are of the highest quality and their company is aligned with my values.
/showme all-purpose flour that feels under-appreciated
@phendrick Hmm, after some experimentation I have concluded that “all-purpose” is a blatant overstatement.
@macromeh @phendrick You mean that “one size fits all” is (gasp!) untrue?
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.
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.
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
When I buy all purpose flour, I buy:
Too much, and then never make the pizzas and breads I originally planned.
nothing, cause I don’t buy flour.
Cairnspring.
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”
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.
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.
Anybody got a suggestion for good pasta-grade semolina?
@werehatrack
you try here if you are ever in Lari, Italy
@werehatrack
ooops. Pic didn’t load at first…