The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

King Arthur Sir Galahad

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hydestone's picture
hydestone

King Arthur Sir Galahad

I've never baked with anything other than KA flours: APF, Unbleached BF, White Whole Wheat and 100% Whole Wheat.  I've noticed KA Sir Galahad Flour is mentioned a lot in this forum.  What type of advantage does this style of flour have over the typical ones listed above which are sold in the grocery store?  Is it used for all types of breads in place of Unbleached Bread Flour?


Also, any idea where I can pick up 50# bags of flour in the Boston, MA area?

LindyD's picture
LindyD

Sir Galahad is the same flour as KAF AP.  Only advantage is that it's sold in 50# bags.


You can find out the name of the distributor in your area by visiting the KAF site, professional section.  Then give that distributor a call to see if it will sell to you.


Hope it works out for you.

arlo's picture
arlo

Pretty much nailed it with what Lindy said. The only reason I buy Galahad is because I work as a baker and it cost me just over $17 for a 50# bag of it. It's very cost effective for me,  and it works great too! : D

Dave323's picture
Dave323

Their Sir Galahad flour is simply their AP flour sold in bulk.  Their high-gluten flour, or “bread flour” is called Sir Lancelot. Even the bakery supply shop where I buy a lot of supplies didn’t know the various labels. I had to contact KA to get the straight dope. Who knew buying some dumb flour could get so complicated!?  :)