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.
Hi, I finally got my power back and the first thing I think of is baking bread!!! Baking is what I missed most, although a hot shower wouldn't be bad.
I am relatively inexperienced with bread. The only bread I have made is the CI Ciabatta - with very good results. Today I am substituting bread flour for the AP to find out what happens.
Locally, Stop and Shop has a sale on King Arthur, 2.99 for 5 lbs. I bought AP, Bread and Whole Wheat. Is there any other flour everyone recommends?
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).
Reading Peters Bread Baking Apprentice and notice the man says use Bread Flour. Then on page 29 he gets into gluten percentages. > 11.5% gluten = bread. < is AP
1. I am newer than new to all this bread stuff. Enjoying TFL as I read/learn.
2. Have the ingredients, tools etc to begin (sort of)
3. Decided to use KA flours to start.
4. King Arthur AP is approx 11.5 % gluten and KA Bread flour is approx 12.5%.
Q: for the formulas in the BBA, which King Arthur flour should I use.