Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

I just bought a sack of the new Gold Medal Harvest King bread flour and was wondering if anyone could tell me how this compares to other bread flours like King Arthur.

Posted

The Gold Medal is 11.9% protein and King Arthur Unbleached All Purpose is 11.7%, so I'd expect them to perform about the same.

I've used King Arthur products for many years, but, to tell the truth, as far as I'm concerned all AP flours are about the same.

For thin crust pizza or pasta I'd use part duram/semolina or something like that.

SB (A cuppa one, 4 ounces of the other) :wink:

Posted

Hi,

The high protein content (and name) is specifically designed to compete with King Arthur.

Not the best for pastry.

Tim

×
×
  • Create New...