Ok... for baking, the brand of flour may really matter.... [View all]

[hlthe2b]

Last edited Thu May 3, 2012, 07:20 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