In Praise of Gold Medal Bread Flour
- StriperGuy Nov 8, 2010 06:25 AM
Been using this for bread and last night for Pizza. Really superb stuff. Pizza crust turned out amazing. The perfect combination of chew and crunch.
Buck or so less a bag then the King Arthur and every bit as good if you ask me.
I think the Gold Medal All Purpose Flour product is also excellent.
Just the smeall of the bread flour when you open the bag is marvelous. It has that slight yellowish tint which to me says winter wheat. Which is probably correct with the high protein content. Not quite as yellow as Durum, but heading in that direction.
I've been using GM bread flour, and it seems fine to me. I'm about out of it and about to start on the 50 lb bag of bread flour we got at Costco for like $13 (I know, I know, it was an ACCIDENT, I thought it was a 25 lb bag). Then there's the 25 lb bag of AP we got for about $6.
I think I love Costco . . .
for those two things for sure. husband bought us a Sams Club membership in stead and dropped Costco. not in love at all with Sams and never go in there. oh well, when we're at the kids house for Thanksgiving, I'll steal their card and go buy flour. I have a about 15-20lbs left of ap flour for my baking needs around the holidays and an unopened GM bread flour in outside freezer. I'm surprised how many recipes I've run across that do call for bread flour.
Striper since you mentioned pizza and buying in bulk, its worth researching which flour you are buying and which formulation. Some formulations of All Trumps (high gluten) are bromated, some note, some bleached. Similar with the other bread flours (supermarket flour falls into this) and their all purpose. Its worth considering that and getting enough info before investing in 50lbs of flour.