As many of you know, I love King Arthur Flours. I guess I just resonate with this brand, my dough recipes respond to it.
However, if I could use a less expensive unbleached flour, it could save me money. Is there really a difference between King Arthur flour and less expensive Gold Medal unbleached flour? I decided to put them to the test. I made two batches of the AB5 challah dough:
I think the texture and color of the dough was slightly different after rising. The King Arthur dough definitely rose higher in my warm sunroom!
Here's a closeup for the doughs, after rising.
The champ is King Arthur!!!
I found some comments and other flour tests online. Here is a comment from one test:
“Also I had tried GM AP a few years back. A friend brought it to me when I was teaching her my technique for cinnamon rolls. I almost curled up my nose. LOL. I went ahead and tried it again though, thinking well, it might be better. Wrong. KA is my favorite and what I tell my breadclasses to use.One photograph is worth a thousand words. Well, here is a composite of 2 images. The baguette on the left was made with King Arthur flour. The baguette on the right was made with Gold Medal flour. My preference is for the baguette on the left made with King Arthur flour. It had a better chew to it. What's a baguette if it doesn't have some chew? I also liked the slightly better flavor - as opposed to very little flavor with the Gold Medal baguette. Then there is the gas bubble formation. Again I liked the larger holes in the KA baguette. Toast? Glad you asked. Again, the KA baguette was the winner.
Both baguettes were made with the same amount of dough."
I posted the last picture on the King Arthur flour Facebook page. They were very appreciative, and said it's a "great go-to photo."
By the way, I tried both General Mills' "Better for Bread" and Unbleached Flour. I actually preferred the Unbleached Flour to their "Better for Bread" flour.
The King triumphs over the General!! :)
Thanks so much for stopping by!