The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

costco has unbleached flour

patnx2's picture
patnx2

costco has unbleached flour

....at least in Modesto,Cal. Eagle Mills ap unbleached, It is blend of white and ultragrain flours. It is sold in 2 ten bound packages(20 pounds) for about $.35 a pound. There appears to be some whole wheat added. States that is can be used where ever all purpose flour is used.  I haven't used it but will let you know what I think when i do. Patrick

Postal Grunt's picture
Postal Grunt

I've seen the 5# bags of this flour in the local supermarket for about $3.59 and that 20# package in S. KC Costcos for just under $7. It's a Conagra product. I haven't tried it yet.

asicign's picture
asicign

The two Costco stores in Houston only stock bleached flours.  Maybe I need to make a request!

avatrx1's picture
avatrx1

I live in Northeastern IL and the costco stores here don't carry anything but bleached.  I keep looking and hoping..................


 


The Sam's stores dont' carry it either

BigBearMe's picture
BigBearMe

Nor have I found any unbleached flour in the Costco's that I have been to in So CAL - San Bernardino, Victorville, Los Alamitos. 


Maybe there is hope!

summerbaker's picture
summerbaker

My local Costco also carries it and I bought some.  I have used it so far in a couple of sandwich loaves and a batch of baguettes.  I was initially suspicious (mainly of the health claims), but ended up being very impressed with the flavor.  I searched around for quite awhile to try to find out the protein content of the 30% Ultragrain that Eagle Mills uses since there seems to be something like 3 varieties of Ultragrain and I couldn't figure out which variety is actually used in the Eagle Mills AP Unbleached flour.  I was afraid that the flour would be too soft and not hold together enough for nice chewy bread.  However, it ended up making some wonderful baguettes especially.  It's funny, when I tasted them about an hour after baking, I wasn't totally impressed with the flavor, but later at dinner and on the following days, the flavor had improved by far.  They were nicely sweet and had a very satisfying chewy quality.  I should mention that I used a three day old fermented white dough preferment (not SD) and then also retarded the final dough overnight in the fridge, which generally makes for a better flavor.  Anyway, I feel that it's worth your trying the flour.


Summer