On Dec 14, 5:37*pm, "hutchndi" > wrote:
> "Ray" > wrote in message
>
> ...> I've noticed that in the supermarket some of the premium flours can cost
> > twice as much as the standard brands.
>
> > Is there really any difference, or is it just a cook's conceit?
>
> *Here in Rhode Island, King Arthur is the premium flour I suppose, and I
> always have great results using it, to my own cook's conceit. For the
> longest
> time I avoided using anything else, even while it was the most expensive. It
> is unbleached and unbromated, and I like the way this adds a little color to
> my bread. It is very high gluten without being labeled as "Bread Flour" *but
> by most standards it might as well be. Because of this I probably get away
> with a multitude of sins in developing gluten. On the occasions that I did
> not have any on hand and used cheaper brands for whatever reason, *I may
> have found that I needed to squeeze in an extra stretch and fold during bulk
> fermentation, and that is something you will have to judge for yourself with
> different flours. If prices make you wince, and if there is a bakers supply
> / distributer nearby, a 50 lb bag of whatever you really like to bake with
> will probably average out nicely pricewise pound for pound with the cheaper
> brands sold in little bags in the supermarket.
>
> Happy Baking!

Can someone tell me a site where they provide the protein %, ash
content etc. I've gone to several, including King Arthur without any
success in finding that information. Also, anyone knowing of where
you can buy good bread baking flour in the Austin Texas area, I would
appreciate your passing along that information

thanks