The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Central Milling/Whole Foods?

LauraJP's picture
LauraJP

Central Milling/Whole Foods?

I've been baking with KA BF and AP as my whites (and using local WW). I want to find a go-to organic flour. I've read that Central Milling sources Whole Foods brand flours. Is this true across the country? I'd prefer not to have to order KA organic, and avoid shipping costs. I live in MN. 

 

Many thanks!

 

 

GrainBrain's picture
GrainBrain

Hello Laura, Can't answer about Central, but the Whole Foods here in Milwaukee carries a superb organic milled by Great River, just across from your state in Fountain City, WI. Their bread flour is even higher in protein than KAF.

LauraJP's picture
LauraJP

I've used Great River and really love it for whole wheat! But how do you use the bread flour? I think it's more of a "high extraction" bread flour. When I used w/o any KA bread, it fermented very quickly and I didn't get much rise. Tips for working with it? 

redrider's picture
redrider

Laura I found central mill organic at costco , great price, for 2 ten pound bags, maybe your costco has it ,I am in az.

HansB's picture
HansB

 

Whole Foods 365 Organic AP is said to be Central Milling Organic Beehive.

From Central Milling FAQ:

"If you are looking for a good All-Purpose or Whole Wheat flour, I hear both the organic and conventional versions at Whole Foods and Safeway are truly exceptional (wink wink)."

 

 

Our Crumb's picture
Our Crumb

I’ve had very good luck with asking a local food coop or independent WFM wannabe or small healthfoods store to special order CM products in 25 lb bags. Good prices and free shipping.  Last time I asked our local healthfoods store to order 25 lbs of org CM AP, they said they had a few bags in back and I took one home, no waiting. Easy peasy.

Tom

LauraJP's picture
LauraJP

Our coop doesn't carry CM, possibly b/c we have other regional mills. But this is a great idea!

 

GrainBrain's picture
GrainBrain

Hello Again Laura, I read that you are having trouble getting a good rise with Great River. There are of course many variables and we don't know everything going on in your kitchen. Are you using a Thermapen, or something to verify the temperature of your dough? It is hopefully between 75 to 78F. If not, are you using a proofing box such as the Brød & Taylor? Temperature of course controls the rate of yeast multiplication, or your rise time.
I was referring earlier to the GR WW Bread Flour that I buy at Whole Foods. It is extremely high in protein: 5 g per 30g of flour or 16.7%. Are you using a Cambro container, or something that shows you if your dough has accurately doubled in volume? A mixing bowl can be deceptive as dough volume increases disproportionally relative to rise in the bowl.
Have you tried not letting the dough rise past 70% in volume?
Let us know about the temperature, it's been pretty cold in February and March here across the River in WI and perhaps your dough temp explains its sluggish rise? If temp is really the issue, I can't see how changing flour can solve a temperature problem.
Wishing you success and a solution to your problem.