The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Central Milling Organic Type 70 Malted Flour

Ricko's picture
Ricko

Central Milling Organic Type 70 Malted Flour

Hello All,

I've run across some reviews as of late and recipes where some bakers rave about this flour for its finished taste. I live in Michigan which has limited my flour choices at my local grocery store. I have been using KA bread and AP flours for many years and do like their flour. But for a change up and something new to try I can order a couple of 5# bags of the Central Milling flour , although it seems I'd have to give my first born son for shipping costs! I'd like to ask those of you who have tried this Central Milling flour if you really like it and think it's the bee's knees as compared to KA flours? It would be for sourdough loaves. Thank you for your response.

bikeprof's picture
bikeprof

I use their Organic Artisan Baker''s Craft Plus in all my breads and like it quite well...curious to do a comparison (they don't give much in the way of specs on the website, so I just see the higher ash content.

I may contact them for more info...

Here is a link to the product webpage, btw:

https://centralmilling.com/product/organic-type-70-malted/

 

kendalm's picture
kendalm

Ive used it and like the flavor - super malty flour (which smells great) - as for king Arthur  .  If bikeprof endorses, enough said ! Shipping flour long distance is expensive if your gonna pay thst much might as well get a real t65 all the way from France (their t70 is supposed to be an equivalent of authentic t65) 

Ricko's picture
Ricko

Hello Ken,

You spoke of a "super malty flour". Which Central Milling flour are you referring to? You mention a T65 further down in your comment, but CM doesn't show a T65. Thanks for the clarification.

Ricko's picture
Ricko

Hello Ken,

You spoke of a "super malty flour". Which Central Milling flour are you referring to? You mention a T65 further down in your comment, but CM doesn't show a T65. Thanks for the clarification.

kendalm's picture
kendalm

Sorry I meant T70 - I mention T65 since central milling supposedly developed their t70 to mimic a French t65. So to clarify I was referring to their T70 as really malty

Ricko's picture
Ricko

My CM wish list contains their Craft Plus, type 70 malted and type 85 malted of which I'd apply to my sourdough efforts. Unfortunately my recent email to CM informs me that there is no distributor in or close to Michigan. So it does look like I'd have to bite the bullet on shipping should I really want to try these flours. I am happy with KA. But if the CM flours are somehow a well kept secret in regards to imparting a much different and enjoyable flavor to sourdough baking than KA, I certainly would want to try them! Then again if the differences are too subtle, this lessens my desire to try them. This degree of difference is what drove my question to begin with. 

bikeprof's picture
bikeprof

I'm not sure how different they are, not having done side-by-side comparisons...but I have used both KA and CM flours and I haven't noticed anything radical.  What I mostly notice these days are the occasional variations in the different lots of flour I get from CM (most recently on the absorption front).  But they are just an hour away for me, so I drive and load up with 50lb sacks, and can chat with the guys in the lab if I have questions...pretty handy...

Ricko's picture
Ricko

bikeprof,

I envy your closeness to CM for your flour source of supply!

BobSponge's picture
BobSponge

In the past I baked exclusively with CM and made many trips to Petaluma for Bakers Craft, Type 85, Whole Wheat and Type "00" flours.  Baking has slowed down and now I'm using King Arthur.   None of the people I bake for have noticed a difference.   When I'm in the area I stock up, but no longer make the hour drive north just for flour.