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wrote:
> I have two of King Arthur Flour books--the latest is KAF Baker's
> Companion. I like it best. I have not had a problem using Gold Medal
> Flour for KA flour. In fact, in this book, it does not specify the
> company's products--e.g. many of the recipes call for unbleached
> all-purpose flour, no specific brand is suggested. I use my Gold Medal
> bread flour because that is what I have. I have not had any problems
> with the quality of the baked goods.
>
> I do have to make the same adjustments with their bread recipes that I
> have to make with those from other books--namely, if the recipe says 4
> to 5 cups of flour, I start with a scant 4 cups and add the rest of the
> 4 cups' worth if needed. This is because I live in the Southwest which
> has a very dry climate. When I lived in the Pacific Northwest with its
> high humidity, It always took the larger amount. This is/ was true with
> any brand of flour.
>

That's good to know. I buy Gold Metal unbleached as well. I've added the
book to my Christmas list.