Has anyone used Kirkland (Costco) unbleached AP Organic flour for bread baking?
Decent price, but I’ve never used it, not even for non-sourdough bread.
by PortlandQuadCopter
23 Comments
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.
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.
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.
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
Dany0
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!
Upper_Ad_1186
I use it and it turns out just fine!
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.
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!
6tipsy6
Yes, it works well for sourdough
Coffeeanimalsnob
My loaves I made today came out fantastic with it so worked for me LOL
Robin_the_sidekick
You can always add wheat gluten to any flour to increase its ability to make lovely bread.
Reddit-IPO-Crash
That’s what I’ve been using
MacJeff2018
I prefer organic bread flour for its higher % protein. I sometimes add kamut, whole wheat and/or einkorn flours.
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.
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 👍
Fangs_0ut
I’m a King Arthur devotee
tiny_tuner
Great stuff!
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
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.
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).
The loaves are cooling right now so there’s no crumb shot yet.
cheesy-biscuit
I use it and it turns out great! I feed my starter with KA bread flour though.
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
Captainbanane
I use this and my loaves have turned out pretty great!
23 Comments
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.
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.
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.
I use it for sourdough all the time and it works fine. I use bread flour for all other forms of bread though
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!
I use it and it turns out just fine!
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.
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!
Yes, it works well for sourdough
My loaves I made today came out fantastic with it so worked for me LOL
You can always add wheat gluten to any flour to increase its ability to make lovely bread.
That’s what I’ve been using
I prefer organic bread flour for its higher % protein. I sometimes add kamut, whole wheat and/or einkorn flours.
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.
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 👍
I’m a King Arthur devotee
Great stuff!
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
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.
I use it and it turns out great! I feed my starter with KA bread flour though.
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
I use this and my loaves have turned out pretty great!
I bake with it
https://preview.redd.it/chsjmmz8sozc1.jpeg?width=3024&format=pjpg&auto=webp&s=2ef7f9fa4f9e2342919a7c7a088b13c9f3492dd9