The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kyrol High Gluten vs. Sir Lancelot Hi-Gluten

Ricko's picture
Ricko

Kyrol High Gluten vs. Sir Lancelot Hi-Gluten

My question is directed to those who have used the Kyrol flour from ConAgra for bread. I have been using the Sir Lancelot Flour in my bread making with great results and love this flour. Unfortunately, I'm finding that the increasing number of loaves I'm baking per week, is making on-line purchase of this flour cost prohibitive at $50+ per bag including shipping.

Today, I picked up 2 bags of the Kyrol flour from my local bakery for $40. On inspection of the label, I see that it is bleached and bromated, which seems to be a no-no amoung bread makers. Now I'm wondering if I'm going to be greatly disappointed in baking results and taste?

rainwater's picture
rainwater

I'm not sure you will be disappointed with results.....bleached flour may even rise more...I'm not sure.....and flavor differences could be very subtle, or you may notice quite a bit....  On the other hand, there is a trade off in nutritional value of the bread.....

Ricko's picture
Ricko

Thanks for the comments. I'm hoping my family and friends will not taste any difference after switching from the KAF to the Kyrol. The price is certainly to my liking at 2 bags for less than the cost of one. I might also mention that my breads are all sourdough with a 100% hydrated starter.

Ricko's picture
Ricko

Just thought I'd give an update on how this flour did. This dough had a pleasant smell, like wet fresh cut maple wood. I love the smell of fresh working dough.

The oven spring seemed to be a little more than the Sir-Lancelot, which I can adjust hopefully in my final rise time.

It also required less water at the mix than did the Sir-Lancelot.

As for final taste, all the loaves I gave out resulted in no comments in taste differences. So overall, I guess I'm pleased with the results. This is fine with me as I can get 100# of the Kyrol flour for less than the price of one 50# bag of the Sir-Lancelot!

Elagins's picture
Elagins

although potassium bromate is widely recognized as an effective dough conditioner that accelerates gluten development and improves extensibility, it's also widely regarded as a carcinogen, and its use is banned in all the industrialized countries except the good ol US of A; and only California requires products containing potassium bromate to carry a warning label. i'd avoid it like the plague.