Ok... for baking, the brand of flour may really matter....

[hlthe2b]

Last edited Thu May 3, 2012, 08:20 PM - Edit history (1)

Heavens.. I have been baking the same recipe Oatmeal, Sunflower, Millet seed (OMS) whole wheat bread for years (since I swiped the recipe from a great bakery in Jackson, WY)..

I'd been using King Arthur's Whole Wheat FLour for quite a while because many recommended it. Well, to save a little money $$ I saw Hodson's Mill Whole Wheat FLour for about $1/5 pound bag cheaper and bought it at the local health food store. While it tastes edible, the texture came out so crumbly, I can't even slice it for sandwiches. Nothing else changed-- same ingredients, same yeast, same everything. Damn.... And the store is a very busy one so I don't think the flour was old. Had just enough King Arthur's left to try it again, and yup, came out great, once again.

So, for those wondering, there may well be a real difference in brands of flours. I truly would never have believed it.

I hate waste, so I suppose I will have to try to use the other up. But, damn! Unbelievable difference1

[PoliticAverse]

1. The prime difference between flour types is protein content.

There are different types of wheat each having a different percentage of protein (gluten).
Good bread flour tends to have a higher gluten content.

But there are other things that make a difference as well:

How long has the bag been sitting around since milling (especially important with whole wheat flour which
has a shorter shelf-life than white flour).

How much moisture the flour has absorbed (measuring flour out by weight rather than volume is often done
to control this variable).

( And please post your bread recipe. Thanks )

[hlthe2b]

3. Ok... just don't tell the Bunnery in Jackson, WY

I modified it to use in the breadmaker, including altitude adjustments for Denver, but here is the original recipe:

Oatmeal Sunflower Millet Bread

Bake at 350 degrees F

Makes 2 loaves
2 ¼ c water
5/8 cup safflower oil
½ c honey
2 ½ T yeast
1 ½ T salt
½ c rolled oats
¼ c hulled millet
¼ c sunflower seeds
6 ½ c whole wheat flour

Prepare a large mixing bowl by filling it with hot water while you assemble the necessary ingredients. Empty the water and measure into the bowl the oil, honey and water. Stir until the honey is dissolved. Spring the yeast into the mixture while stirring. Continue stirring until the yeast is softened. Allow to sit undisturbed while measuring 1./2 of the flour.
After the yeast has risen to the surface and become foamy, pour in the flour and beat for at least 100 strokes. The batter will develop an elasticity and glossiness. Cover with a cloth and allow to rest in a warm place until doubled, about 20 minutes.
Stir down the batter until it is approximately ½ original size. Add the salt, oats, sunflower seeds, and the millet. Blend these into the batter. Measure another 3 cups of flour. Add about 1 cup of flour to the batter. Stir in. Keep adding flour while stirring until the batter becomes a dough too stiff to stir. Turn onto a board and knead for 10 minutes. The amount of flour added will vary due to atmospheric conditions. The dough should remain moist, but not sticky; firm but not dry. During the kneading process the dough will absorb more flour. Return the dough to the bowl. Lightly oil the crust, cover, and allow to rise undisturbed until at least doubled.
Punch the dough down, and knead it for about 5 minutes. Cut that dough in half and shape it into loaves. Place these loaves in oiled lightly floured pans. Let rise until slightly more than doubled. Bake until a hollow sound is made by tapping the loaves or approximately 40 minutes.
Remove from the pans and cool on a rack.

[Phentex]

2. I didn't have good luck with the King Arthur's...

maybe it's the water? The humidity? Mine came out heavy.

[hlthe2b]

4. Interesting since Atlanta is at sea level and I am a mile up....

you are in a humid climate and I am in a semi-arid environment... Wonder how much difference that makes. Though I do modify the recipe for altitude regardless--including adding gluten.

Well, I'll buy all that you can't use! LOL

[Gormy Cuss]

12. KA needs to be sifted before volume measure or measured by weight.

We all know that the above is recommended over scooping out of the bag because the latter risks adding too much flour but most of the time we get away with only lightly fluffing the flour. With King Arthur that doesn't work. I had loaves that were too heavy the first few times I used KA, but then I started sifting it and had no problems.

I also tend to use about 1/4 c. less per 6 cup flour recipe when using KA flour.

[OffWithTheirHeads]

5. And...King Arthur is worker owned, American made since 1790!

I'll pay extra for that! It's the only flour I allow in the house.

[hlthe2b]

6. It will most certainly be mine now. Heavens... What do I do with 4+ pounds of Hodson's Mill flour?

I just can't sacrifice my precious loaves to that stuff.

Though I'd always thought it was considered good flour--maybe just not for my particular area?

[OffWithTheirHeads]

7. Bake a cake?

This looks good!
http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/

[pscot]

9. Gravy

Lots of gravy.

[Viva_La_Revolution]

13. add gluten flour

replace a couple of tablespoons of wheat flour with gluten, and it should be much better.

I get Bob's Red Mill in bulk for 47cents a pound, best quality in the PNW, and employee owned

[Warpy]

8. Wait until you find a health food store that stone grinds it fresh

There is a massive amount of difference if the flour is used within a couple of days.

However, if you have to use the bagged stuff, you might consider paying the extra bucks for King Arthur. It's always been my favorite and even plain white sandwich bread comes out much better.

[Rowdyboy]

10. I was raised by an excellent Southern cook (Mississippi) who taught me the only proper flour for

biscuits is White Lily. According to mom, it has something to do with being winter wheat. She also taught me to use White Lily cornmeal for cornbread and the recipe on the back of the package has been getting me raves for years.

http://en.wikipedia.org/wiki/User:WhiteLilyFlour/White_Lily

White Lily Flour is milled from only 100% pure, soft red winter wheat. Soft winter wheat is a variety of wheat that has a low protein content and low gluten content. It is the type of flour often recommended by bakers for cakes, biscuits, and quick breads. White Lily All-Purpose Flour is lower in protein content because the soft wheat is pure -- not blended with hard wheat. (Hard wheat has a much higher protein content and gluten content.)

White Lily Bread Flour is made with hard wheat flour, which is higher in protein and gluten, which is ideal for bread making. White Lily Bread Flour uses Ascorbic Acid (Vitamin C) as a dough conditioner. There is no potassium bromate added to White Lily Bread Flour.

[hlthe2b]

11. Yes... It makes sense to use low gluten flour for biscuits/cakes

So, yes, I can see why that would be and that goes along with my current understanding that brand matters....

But for my whole grain wheat OMS bread, I'd want a higher protein/gluten flour like King Arthur--especially in my higher alititude. The Hodson's Mill must be at least intermediate on that scale, I guess and thus my poor results.

[april]

16. I thought White Lily Flour was sold ?

[april]

17. here is a read about White Lilly flour

http://www.nytimes.com/2008/06/18/dining/18flour.html?_r=1

[Rowdyboy]

19. I hadn't heard that news and its very disheartening....Thanks though for giving me a heads-up....

At least I'll understand now when my biscuits aren't "right". Why on earth would the Smuckers conglomerate destroy such a perennial southern icon? It really doesn't make economic sense to me.

[PoliticAverse]

20. Good article with discussion of differences between flours. n/t

[eridani]

14. I usually get cheaper whole wheat flour and add gluten n/t

[hlthe2b]

15. How much do you add per cup of whole wheat flour? (and do you subtract any flour?)

[eridani]

18. For 3 cups of flour, I add 1/4 cup gluten

Probably should subtract, but haven't. It does make my whole wheat bread less crumbly, but it's still fairly dense.

[hlthe2b]

21. thank you... I'll try it. I have gluten flour and would love to salvage the wheat flour...

[eridani]

22. I use Red Mill brand

--but I'm sure that it isn't too different from other available brands.