Bread flour options

[KatieJ]

I have moved and my reliable source for delicious  bread flour is not available here.

Wal Mart , I am looking at King Arthur and North Dakota Maid…any thoughts?

[Alte Veste Academy]

King Arthur is good stuff, my preferred flour of all types.

[Lady Florida.]

I use King Arthur for all my flours.

[popmom]

I mostly mill hard white wheat berries for bread making, but I always keep some organic all purpose in the pantry. King Arthur is one I like, and I like the organic all purpose that Costco sells. 

[Innisfree]

King Arthur is my preference.

[KungFuPanda]

Have you checked to see if you can get the stuff you like shipped? Get a lot and stock up. 

[marbel]

King Arthur or Bob's Red Mill are my choices. (Bob's can be ordered direct from the mill; sometimes I order from Vitacost when they have a sale.)

Edited November 13, 2023 by marbel

[kirstenhill]

We like King Arthur! 

[catz]

We’ve been doing sourdough here for a couple years.  You might google around or even ask local bakeries how they source their flour.  During Covid I stumbled on a local mill and baker that takes custom bulk flour orders.  I order 25 lbs bread 10-15 lbs whole wheat every so many months.  Their bread flour is higher protein than King Arthur and I love it.  It’s also cheaper.    
 

otherwise check ordering/shipping.  Early Covid I bulk ordered some really nice flour to be delivered.  Shipping can be ridiculous and I don’t want more than 25 lbs at a time.  

Edited November 13, 2023 by catz

[KatieJ]

Thanks all! 
I rarely bake bread anymore as I eat low carb and I buy sprouted wheat bread, or authentic sour dough from a local bakery. 
I do have wheat berries and mill my own flour when I bake a regular loaf of bread, which I used to do when my kiddoes were all at home. 

 I am hosting a small part of our family and want to make a very old recipe for crescents rolls for Thanksgiving as I used to do every year. 
 

The bread flour I bought was in 25 # bags and I bought it at GFS, restaurant supply store. I don’t even know the name, it was just what they had all the time. I don’t bake often enough to get a 25# bag anymore.

I know of King Arthur and was going to buy that but then I saw the Dakota Maid and it gets great reviews..so my dilemma. 

 

Edited November 13, 2023 by KatieJ

[catz]

Oh I see!   Well I use King Arthur or Bob’s if I need a holdover from the grocery store.  And would try to bulk order one of those if my local source dried up.  

[Starr]

I’ve never heard of Dakota Maid. Is it regional ? King Arthur or bobs here too.

[KatieJ]

6 minutes ago, Starr said:

I’ve never heard of Dakota Maid. Is it regional ? King Arthur or bobs here too.

Good point. It’s milled in North Dakota and I’m in MN. 

[prairiewindmomma]

Dakota Maid is unbleached and unbromated. 12.6% protein.

KAF has a wide variety of flour products. Their all-purpose flour has 11.7% protein.

ETA: I am generally team King Arthur when buying flour. For flaky croissants, you want unbleached flour at a lower protein. Most french bakeries use T45 flour, which is roughly equivalent to 00 flour (which I can find here from King Arthur) or American cake flour.

Edited November 13, 2023 by prairiewindmomma

[KatieJ]

1 hour ago, prairiewindmomma said:

Dakota Maid is unbleached and unbromated. 12.6% protein.

 

ETA: I am generally team King Arthur when buying flour. For flaky croissants, you want unbleached flour at a lower protein. Most french bakeries use T45 flour, which is roughly equivalent to 00 flour (which I can find here from King Arthur) or American cake flour.

What I bake is a crescent  shaped dinner roll, not croissants. I’ve been baking them for 48 years . (Betty Crocker recipe ina cookbook I got for a wedding gift. ) I started with just regular flour but the last couple decades with bread flour. I had a bad experience with a grocery store bread flour. Branching out out again and trying something new. I have  never used KAF . I’m leaning towards the Dakota Maid at this point due to your posts. Thank You. 

[b3aux]

I use dakota maid flour bread flour and I think it's great.  That being said, I've never used king Arthur flour so not sure how it compares.