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I should have never slept on bob
In Bread

I should have never slept on bob

As someone who has exclusively stuck to king Arthur over the years, let me say this flour just tastes better to me.

by Keyguar

24 Comments

  1. MountainGoatMadness

    I get a better rise from Bob’s

  2. GenericMelon

    They make an excellent gluten-free flour mix too. I haven’t tried it for bread, but I did for cookies and it tasted exactly like APF.

  3. NardaL

    I love King Arthur’s recipes and use them regularly, but as an Oregonian, I always go for Bob’s Red Mill products.

  4. Angie-2024

    I love BRM
    Products. I haven’t tried the artisan flour. Do you use it in place of KA Bread Flour?

  6. TJ_batgirl

    I love that KA uses paper bags vs. plastic, and for that reason alone, I avoid Bob’s. Maybe in some parts of the country it comes in paper too but not here.

  8. bobo12478

    KA for everything except dark rye, then it’s Bob’s all day

  10. OneJury8863

    Totally agree, I’ve tried King Arthur a handful of times and I found it to be so flavorless and blah. I genuinely don’t understand why it’s so highly recommended. Even Sourdough bread with long fermentation was just so mid tasting with that flour. 

    Bob’s Red Mill tastes soooo much better by comparison. 

  11. slippygumband

    I guess I play the field. I like both, but I really like Bob’s easy availability (and huge variety of specialty products) at Ocean State Job Lot. I usually pick up KA bread flour in the big bags at Costco or BJ’s as my primary supply, though. No need to stay true to one or the other.

  13. 00normal

    Worth a visit if you find yourself in those parts

  14. FourFront

    Stopped being bougie and started using Winco high gluten flour. My bread is comes out the same.

  15. Vesploogie

    There’s enough room for King Arthur and Bob in the club.

  16. Grremlina

    Wait hold all the way on – as someone who has been fully dedicated to King Arthur since I’ve basically started baking, and never ever used Bob’s Red Mill (I always associated them with gluten free products, which I don’t need), I’m really gonna need to hear why they’re better!! If there’s something to learn here I would love to know!

    In exchange I’m willing to share my one fun-fact as a French speaker that “red mill” translates to “moulin rouge” in French and I think that played a part in why they called it that 😆 love some good ol’ whore flour.

  18. anti_arctica

    Me when the only company besides Bulk Barn that sells TVP is Bob’s Red Mill

  19. Fun_Reputation5181

    It’s just really difficult for me to buy a bread flour that bills itself as “artisan.” But I buy lots of other BRM products.

  20. DigaLaVerdad

    I made this discovery about 4 months ago. I ran out of KA and bought Bob’s because it was on sale at my neighborhood grocery store.

    OMG! The quality of my bakes has improved. I’ve been buying 25lbs at a time. I bake bread at least 5 days a week. Even my biscuits, naan, roti, and cookies are better. And the best thing is, it’s cheaper than KA.

    I’m not going back.

  21. Noneofyourbiz67

    no bagged flour even comes close to fresh milled

  22. Geetzromo

    For AP, Whole Wheat and Bread flour, Bob’s is all I use.

  23. robesticles

    I’ve never really been that impressed with any Bob’s outside of them having some harder to find stuff. But this is enough of an endorsement that I’ll try this next time I go shopping.