The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grind of King Arthur White Whole Wheat

NicholasH's picture
NicholasH

Grind of King Arthur White Whole Wheat

Hello, I found this site a little while ago, and registered for the forum.  There is a ton of great information here.  So I thought maybe someone here might be able to shed some light on something.  I use King Arthur white whole wheat flour fairly often, and I recently restocked.  As soon as I touched the flour, I realized it was a much coarser grind than this type of flour has had in the past.  It surprised me because KAF has always been very consistent in the past.  Has anyone else noticed this or heard anything?  It seems unlikely to be just a fluke of the bag that I got,

DanOMite's picture
DanOMite

Sounds like it was probably just a fluke, anytime I've bought the white whole wheat from KA its always been very fine actually. It is possible though that there making a transition over to a more course texture, but I find it very unlikely. Just use it up for this batch and see what happens afterwards.

sphealey's picture
sphealey

Remember that King Arthur is mostly a research and marketing company.  They mill some of their specialty flour at their own mills, but the bulk of their flour is milled to their specification on contract by large milling companies. 


King Arthur's specifciations are very exacting and call for very high quality ingredients and processes.  But there is no way they can conduct 100% inspection of their contracted products; they depend on the quality control and integrity of their vendors.  If you got a bag of one of their bulk products that is clearly out of spec, call their customer service, tell them, and give them the lot information from the bag.


sPh


This contracting system works to my advantage:  KA's specialty mill is contaminated by nuts, but most of their contract millers are nut-free.  So I can still buy bulk flour from KA although not their specialty product.

NicholasH's picture
NicholasH

Thanks for the reply.  I have always found KAF white whole wheat to be very finely ground as well, until this latest purchase.  I sort of thought that was part of the point of this variety of flour.  I guess I should probably wait to buy more until a new batch comes in to the local stores.

rubato456's picture
rubato456

and i have always found ka ww to be very finely ground. i prefer a courser grind....and so i'm now trying arrowhead mills. ka has been consistently fine and i've bought several bags over the last month or so. let us know if you continue to see a courser product....this is interesting! 

deborah

charbono's picture
charbono

Just bought a new bag.  It's much coarser than before.  On top of other negatives, such as low gluten and lack of flavor, I won't buy another.


 

DanOMite's picture
DanOMite

oh how dissapointing to hear....I really like the king arthur white whole wheat because of how finely milled it was.....I hope this is just a error and not a transition there trying to make, lets keep our fingers crossed

DanOMite's picture
DanOMite

This past week I did a bunch of baking and I used a new bag of king arthur White WW and it was clear that the flour was far more coarse then it used to be. Although the way it felt was different and not as satisfying the overall product performed just fine so I guess I'm not too worried about it. It was still dissapointing to see the fine almost powdery white whole wheat I've come to know from KA to be far more coarse.

Just thought I'd share for anyone who was wondering. Sadly though I don't think theres anyone else who sells white whole wheat locally so I'll just have to deal with the texture


(((Ponders the idea of buying grain miller and whole grains)))