On Wed, 25 Apr 2012 14:46:37 -0500, Ema Nymton >
wrote:

>On 4/24/2012 9:50 PM, Ed Pawlowski wrote:
>> On Tue, 24 Apr 2012 12:26:48 -0500, Ema >
>
>>> Recently, I noticed King Arthur Flour on the shelves at the stores here
>>> in Texas (it is not advertised, here). This flour is at least twice the
>>> price of other brands. Is there some reason I should try it? Just
>>> wondering.
>>>
>>> Becca
>>
>> My wife prefers it. She says breads rise better with KA and the
>> texture is better. I don't bake so I have no personal experience.
>
>Thank you for your comments, I will have to give King Arthur flour a try.

I would say it can't hurt to try KA once, but unless you're a very
experienced and fussy baker you won't notice any difference. I
usually buy Heckers flour and find it works fine. If whatever you're
baking isn't turning out well the very last reason is the brand of
flour. The big national (Pillsbury, Gold Medal, etc.) brands are as
good as any but sometimes it makes a difference where you buy, some
markets don't store products properly, if they cheat on the A/C their
flour spoils. Also flour is date marked so check. I don't buy flour
at ethnic markets as it picks up odors of smoked meats. I don't buy
any dry goods at ethnic markets, no rice, no beans, not even salt and
sugar.