| T O P I C R E V I E W |
| Horseyrider |
Posted - Nov 18 2005 : 1:35:49 PM
Okay, I'm stoked. I'd baked a few loaves this fall, but was disappointed with the elasticity, volume, and general appearance. My flour wasn't particularly fresh, but it wasn't all that old, either. I used to bake everything from scratch, and was having a hard time getting my groove back.
The last time I went to Whole Foods I saw that new King Arthur flour that's a new type of whole wheat. It's white whole wheat; it contains all the germ, bran, and everything of a regular whole wheat, but it's lighter and whiter. I thought, what a nice compromise for cookies and such, although it seemed like it had a pretty high protein content for baking pastry (too much gluten makes a tough cookie, if you get my drift ).
I decided that my first use should be with my regular ol' faithful bread recipe, so I could better evaluate how it performs. And Oh. My. Nellie. Does it perform! My bread turned out bee-yoo-tiful. 
Has anyone else tried this new flour yet? If you have, what did you do with it? How have you found it to perform in different things like pastry, cookies, biscuits, quick breads, etc?
Here's what their website says about it, at www.kingarthurflour.com:
"100% White Whole Wheat Flour
Imagine all the nutrients of whole wheat flour without the strong flavor. This flour is milled from hard white winter wheat, a variety lacking the bitter compounds (phenolic acid) of red wheat. And though it includes 100% of the brand and germ of the wheat berry, it remains mild with a sweet taste and golden hue—providing great nutrition and great taste. Use it in place of traditional whole wheat for lighter color and sweeter flavor. Or, substitute 100% White Whole Wheat Flour for all-purpose flour in any cookie, quick bread, or brownie recipe—your family won't suspect a thing."
At any rate, my bread is picture perfect, beautiful high rising golden loaf with seeds sticking out like a porcupine. I think I need a slice with some butter with my tea. Right this minute, too; while it's still hot! |
| 4 L A T E S T R E P L I E S (Newest First) |
| Horseyrider |
Posted - Nov 18 2005 : 3:47:46 PM
KJD, report back when you get some and try it! I'd be really interested to hear your opinion of it! |
| KJD |
Posted - Nov 18 2005 : 2:35:08 PM
That does it! I saw this flour Wednesday at the store and didn't need flour at the time. I'm gettin' it! |
| Horseyrider |
Posted - Nov 18 2005 : 2:02:11 PM
Okay, here's an update.
I had my cup of tea and bread. I was surprised when I picked up the loaf; it was kinda squishy. Cutting it revealed it was squishy. Texture is more like white bread. I'm a fan of the substantial texture of a whole wheat loaf; I like whole wheat pancakes that resemble truck tires. Taste was fine, but the texture threw me. I suppose this is a difference in personal tastes; if you like white but want more nutrition, you'll love this. I can experiment with blending in some regular whole wheat, and use this for cookies and pastries that don't benefit from the whole wheat texture. And it's a darker color than white, but lighter than whole wheat. I'll experiment with chocolate chip cookies tomorrow, when the grandsons come. I know they'll "help."
And Kay, you can come over to my house for tea and fresh hot bread any time you choose! I'd be proud to have you! |
| therusticcottage |
Posted - Nov 18 2005 : 1:39:32 PM
Mary Ann -- can I come over for hot bread and tea? Nothing better than a slice right out of the oven with lots of butter! Thanks for sharing about the King Arthur flour. I'll have to try it.
The only time that housework comes before sewing is in the dictionary!
http://rusticcottage.blogspot.com/ |
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