I see that a wholesale distributor Cara Donna carries Sir Lancelot and Sir Galahad in 50 lb bags. Looks like they are located in Braintree MA and distribution area includes Boston. Has anyone bought flour from them? Their website points to a credit application for businesses.
I am contemplating making the King Arthur recipe, Merlin's Magic Sourdough. Here is the link to the recipe. http://www.kingarthurflour.com/recipes/merlins-magic-sourdough-bread-recipe
King Arthur Flour puts out a quarterly baking newsletter named "The Baking Sheet." (It's a subscription thing, not a freebie.) The spring 2012 issue, which just arrived, has a recipe for sourdough potato bread (looks interesting), with a two-thirds-page sidebar featuring The Fresh Loaf and especially JMonkey's tips for "more sour-tasting" sourdough starter. It notes the specific URL for JMonkey's post, with quite complimentary comments. Congrats to Floyd and JMonkey!
So i went to the store yesterday to pick up bread flour for refreshing my barm. I saw KAF had white whole wheat. Withoout the specs, I went with the bread flour out of trust.
Then i went to the website and see these things:
Unbleached bread flour: 12.7% protein
Unbleached high gluten flour: 14.2% protein (claims it's the highest in retail)
White whole wheat: 13% protein
For reference, their AP flour is 11.7% protein
I'm out of SAF gold yeast (!), which I need for my Christmas Tree Sweet Rolls.
To take advantage of King Arthur's free shipping (which expires today) I need $50 of stuff to do it. If anyone else in the San Jose area needs something from KA, please reply or message me today and we can group orders (I'm happy to take care of ordering/paying upfront).
-Alison
I tinkered with my classic King Cake recipe this year, and came up with this Bavarian Cream Cheese King Cake, inspired by the King Cake my friend brought me from New Orleans after the Superbowl.
Hi Everyone
I am thinking of attending some of the King Arthur bread classes, and I'd like some feedback from those of you who may have attended them previously. I'm a fairly experienced home baker who cooks both sourdough and yeast breads, mainly with a high percentage of whole grains, so I am looking for a class to advance my skills rather than a beginners class.
The two classes I'm considering are:
So, I live in Hungary, but my family lives in the U.S., and wonderfully, in five days I'll be visiting (I'm going to bake them so much bread!). It'll be neat, too, as a good number of ingredients in some interesting recipes aren't easily available here.
Including King Arthur flours. I always see TFL-ers mentioning it, and I've seen (and disobeyed) recipes specifically calling for KA... I'm just wondering - why? I definitely want to give it a go, but can anybody tell me why it's the most preferred one?
For my second miche taste test I wanted to do two things: compare King Arthur High-Extraction flour against Central Milling Type 85 Malted, and experiment with a smaller loaf after the comment from one of my tasters that the first loaf was "gummy" (though he ended up liking that loaf the best.) Above is a closeup of the result, with the Central Milling loaf on the left.
As you can see, the King Arthur flour has higher ash content which led to a difference in taste that I found distracting (it actually did taste like ash, or chalk, but to a very subtle degree) while others didn't mind it. The crumb turned out great and this 75% formula (producing a loaf that's a bit over 3 lbs vs the 2 Kg full-size miche) is an ideal size for a 5 qt dutch oven if you're using that method.
