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Compared store brand bread flour to the name brand stuff side by side
I bake bread about once a week and always grabbed the same $5 bag of King Arthur flour. Last month I picked up a $2.50 store brand bag just to see. Same recipe, same technique, same oven temp. The store brand loaf came out denser and less springy, no joke. Has anyone else noticed a real difference with baking staples or am I just wasting money?
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evan_green5221d ago
Oh yeah, the cheaper flour just doesn't have the protein punch.
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the_claire21d ago
lol that reminds me, I was at this random bakery last week and the owner was ranting about how people use bread flour for cookies and then complain they're tough. I was just there for a croissant but I got a whole lecture on protein content and how it messes with spreading. Now I'm second guessing every bag of flour I've ever bought. My chocolate chip cookies have always been fine with the cheap stuff but maybe that's because I'm not using enough gluten to notice.
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