Decent price, but I’ve never used it, not even for non-sourdough bread.

by PortlandQuadCopter

23 Comments

  1. Old_Perception6627

    It’s just rebranded Central Milling flour, so it’s good quality flour, although at 10.5% protein it may or may not have enough strength for what type of loaf you want.

  2. melinmd

    I use this flour, but generally not for bread because I would stick to bread flour for that. It’s been good for other things that I bake though.

  3. wafflexcake

    I use this! I found that it doesn’t have much gluten so I add vital wheat gluten to up the protein content. I do about 22g of vital wheat gluten per 478g of flour for my loafs and they come out amazing. Also the one I get seems to also can’t hold up as much water as kaf bf.

  4. professor_jeffjeff

    I use it for sourdough all the time and it works fine. I use bread flour for all other forms of bread though

  5. If you’re at this point in your baking journey, might as well get a cheapo second hand kitchen robot flour mill attachment and make your own flour. Unless you are a bakery and need a lot of it, if you care so much about the source it’s cheaper & better to just mill your own. Plus, freshly milled flour has some benefits, much like freshly grounded coffee!

  6. Upper_Ad_1186

    I use it and it turns out just fine!

  7. tjoude44

    Other than some whole wheat, this is the only flour I have been using for the past year or so. When I need bread flour, I just add vital wheat gluten.

  8. compositionvision

    I used this when I first started making yeast loaves, now I still use it for Sourdough! Honestly it’s a dang good deal and I love it!

  9. Coffeeanimalsnob

    My loaves I made today came out fantastic with it so worked for me LOL

  10. Robin_the_sidekick

    You can always add wheat gluten to any flour to increase its ability to make lovely bread.

  11. Reddit-IPO-Crash

    That’s what I’ve been using

  12. MacJeff2018

    I prefer organic bread flour for its higher % protein. I sometimes add kamut, whole wheat and/or einkorn flours.

  13. Mr-_-_-Pickles

    I use it all the time and get great results.

    I do:

    700g AP flour
    470g Water
    140g Starter (100% hydration)
    22g kosher salt

    Typically I have to stretch and fold 3-4 times to get a good window pane.

  14. PortlandQuadCopter

    Well the results are in: grab it the next time I go to Costco in 2 weeks. Bushels of Thanks for the replies, as well as your as usual helpful tips for use 👍

  15. ShaneFerguson

    I am a big fan of King Arthur Flour and buy it when my local Costco carries it. I’ve had times where they didn’t have KAF and I bought this instead. I’ve been consistently pleased with the result from this flour. The dough was easy to work with, good elasticity and rise, and the loaves tasted great

  16. ShreddedMuffintop

    What a coincidence, I was planning on posting about my results with Kirkland AP flour and a simpler baking recipe that I could incorporate into a weekday.

    The recipe is [KA’s Pain de Campagne](https://www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe)

    Modifications : 800g Kirkland Unbleached AP flour, 100g KAF Whole Wheat flour, 100g Bob’s Red Mill Whole Grain Spelt flour. Started at 700g water, added 50g after the first two stretch and folds for a total 800g water. (I have been reading about [Bassinage](https://breadtopia.com/faq/bassinage/) and wanted to try it out).

    I made them today:

    https://preview.redd.it/xrocx8n5hozc1.jpeg?width=2850&format=pjpg&auto=webp&s=16ad1b655b192690e90efa33798bf121f8f4be97

    The loaves are cooling right now so there’s no crumb shot yet.

  17. cheesy-biscuit

    I use it and it turns out great! I feed my starter with KA bread flour though.

  18. FrankiRoe

    It’s the ONLY thing I use. With that being said my sourdough loaves are always subpar at best and more often than not, dense flat pieces if shit so take it for what it’s worth

  19. Captainbanane

    I use this and my loaves have turned out pretty great!

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