The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

WW flour differences

bobmurphy's picture
bobmurphy

WW flour differences

I have recently gotten back into baking after a decade lapse. I was a profesional baker for 7 years then a home baker for a couple of decades. Getting started back with my own wild starter (might as well jump back in with both feet) I have been mostly using Gold Medal bread flour and have been producing some very satisfying breads. I am wanting to make some whole grain breads. I used Pillsbury WW in the past as it was ground very fine and made good bread. I can not find that flour in my area. What WW flours are you using for your breads and what do you like about it? Localy I can get: Gold Medal, Hodgens Mill, and KA, and of course store brands. I would like a fairly strong flour any recomendations? 

PMcCool's picture
PMcCool

You might check with your local Wal-Mart to see if they carry the Wheat Montana brand of WW flour.  I know it's available at Wal-Marts in the KC area and other posters here have mentioned it in other areas.  They market both a red (Bronze Chief) and a white (Prairie Gold) WW flour.  Each is very finely milled and I have had good results with each.  I'd have to check their specs to be sure but I think I remember that the protein content is in the 14% range.


I've also had good results with Pillsbury and Gold Medal WW flours.  I haven't used Hodgson Mill as much but found it to be acceptable.  It is coarser in texture, though.  Hodgson Mill also offers a graham flour.  Not quite the same as WW but interesting to play with.  Zolablue posted about her grandmother's bread made with graham flour in this post.


Keep us posted on your baking.


Paul

bobmurphy's picture
bobmurphy

Paul,


Thank you for the information. I tried the King Aurther ww over the weekend with great sucess. I made a fablous loaf, very exciting. I would really like a more economical option if one is readly available. I will definately try the Bronze Chief.

Ford's picture
Ford

I, personally, like King Arthur flours: whole wheat, unbleached bread, and unbleached all-purpose.  I use Hodgson Mill rye.


Ford

bobmurphy's picture
bobmurphy

Ford,


Thank you for taking the time to reply to my post. I did buy a bag of King Aurther ww friday. I made a fablous loaf of bread with it over the weekend. Quite possibily the best loaf of ww that I have ever made. The only thing that I do not like about that flour is the price.


BOB