Flour for Baking - Need Recommendations

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Vamsi Kaipa
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Flour for Baking - Need Recommendations

#1 Post by Vamsi Kaipa » January 23rd, 2020, 2:30 pm

Hello All,
I am getting into baking and need help figuring out flour. I have found King Arthur and Bob's Red Mill but I am looking for more suggestions. Are there any four that have a protein content of 13%?

I am looking to bake Croissants, Breads, Biscuits and etc.

Thank you,
Vamsi
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Pete Lawley
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Re: Flour for Baking - Need Recommendations

#2 Post by Pete Lawley » January 23rd, 2020, 3:01 pm

For biscuits I use White Lily self rising. Flour, butter and buttermilk. Easy and delicious.
Last edited by Pete Lawley on January 23rd, 2020, 8:27 pm, edited 2 times in total.
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Brandon R
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Re: Flour for Baking - Need Recommendations

#3 Post by Brandon R » January 23rd, 2020, 3:12 pm

King Arthur bread flower is close at 12.6%. https://shop.kingarthurflour.com/items/ ... flour-5-lb
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Re: Flour for Baking - Need Recommendations

#4 Post by mmarcellus » January 23rd, 2020, 5:54 pm

What specific purpose are you looking to use flour with a 13% protein content for? (Not croissants, I hope). If you're looking for that high of a protein content, your best bet is to blend in some whole wheat flour. And King Arthur Bread Flour is definitely the way to go if you're looking for high protein. Even their All Purpose has a higher protein content than most of the others. Heckers is another King Arthur's brand and also tends to be higher than average. In general, I find King Arthur/Heckers All Purpose flour to be fine for most normal purposes, including bread. You can even get away with using it for cakes as long as they're not too delicate. Under any circumstance, they're probably a better choice than the industrial, super processed cake flours (e.g. Swan's Down). However, if you have a good local co-op or other bulk source, the cake flours you get there are a better choice.

As noted above, White Lily is the go to flour for biscuits. If you're looking for a good recipe, and don't have a grandmother in the south, Nathalie Dupree can get you started.
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Alex N
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Re: Flour for Baking - Need Recommendations

#5 Post by Alex N » January 23rd, 2020, 7:07 pm

I'm a big fan of Central Milling.
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K_F_o_l_e_y
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Re: Flour for Baking - Need Recommendations

#6 Post by K_F_o_l_e_y » January 23rd, 2020, 7:44 pm

Brandon R wrote:
January 23rd, 2020, 3:12 pm
King Arthur bread flower is close at 12.6%. https://shop.kingarthurflour.com/items/ ... flour-5-lb
12.7%

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Re: Flour for Baking - Need Recommendations

#7 Post by David Wright » January 23rd, 2020, 8:50 pm

Alex -- Do you buy Central Milling flour locally (where?), or do you order it from their website? I've read that Safeway house-branded flour is supplied by CM (which seems to be acknowledged with a "wink" or two on the CM website: https://centralmilling.com/faqs/ )

Chris Bianco (of the eponymous PHX pizzeria) used CM flour before he started milling his own.

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Re: Flour for Baking - Need Recommendations

#8 Post by Matt Allen » January 24th, 2020, 12:04 am

I buy flour from Central Milling and Breadtopia - both are good. I order them online and have them delivered.

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Re: Flour for Baking - Need Recommendations

#9 Post by Brandon R » January 24th, 2020, 8:45 am

K_F_o_l_e_y wrote:
January 23rd, 2020, 7:44 pm
Brandon R wrote:
January 23rd, 2020, 3:12 pm
King Arthur bread flower is close at 12.6%. https://shop.kingarthurflour.com/items/ ... flour-5-lb
12.7%

champagne.gif
[oops.gif] newhere
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Matthew Collins
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Re: Flour for Baking - Need Recommendations

#10 Post by Matthew Collins » January 26th, 2020, 10:09 am

Central Milling and Breadtopia very well!!!
Of course, sports can bring health. But also eat right
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Fatty acids have many properties that make these substances essential for health. They are not synthesized by the human body but enter it only with food. In this regard, it is important to pay attention to the diet, including foods rich in them.
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Re: Flour for Baking - Need Recommendations

#11 Post by Christine Huang » January 27th, 2020, 11:03 am

Hi Vamsi,

I don’t know where you’re located, but I’d look into local flour mills so that you can source freshly milled flour. I’m in NY, and I can find Farmergroundflour (from NY) at Whole Foods. I buy their Whole Whet Bread, Rye, and Spelt flours for baking and pizzas.

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