Does anyone have any expreience with this flour (Bakers Chef) from
Sams Club? My local club sells the 25 lb bags for $5.39 but it is the
all purpose only, its a bit of a drive to the next closest club that
sells the bread flour version. The only flour I have ever used is King
Arthur all purpose, ($3.57 for 10 lb) and I dont want to buy a big bag
of something I wont like, even if it is only a few bucks. I know Dan W
wrote that he is pretty froogle with the flour he buys, which made me
curios.

hutchndi

Oh yeah, just got a message from my library, they took my suggestion
and bought a copy of the bread builders

There's a review of the flour here. Maybe the reviewer, who posts here,
will add some thoughts.

Maybe you should drop an especially nice loaf off at the library...

Will wrote:
> There's a review of the flour here. Maybe the reviewer, who posts here,
> will add some thoughts.

http://www.sourdoughhome.com/bakersa...readflour.html

> Maybe you should drop an especially nice loaf off at the library...

Hutch...

My bad, it's the bread flour, not AP flour that was tested.

Will

"Will" > wrote in message
oups.com...
> Hutch...
>
> My bad, it's the bread flour, not AP flour that was tested.
>
> Will
>

Perhaps he might add the AP to that nice comparison list?

"Will" > wrote in message
oups.com...
>
> Will wrote:
> > There's a review of the flour here. Maybe the reviewer, who posts here,
> > will add some thoughts.
>
> http://www.sourdoughhome.com/bakersa...readflour.html
>
> > Maybe you should drop an especially nice loaf off at the library...
>


Not the best review, but not all bad either. I was just reading Bread
Builders, and I came across an item about AP and bread flour, and how AP is
actually a better flour to use for hearth type breads. Something about the
bread flour more likely to give tighter cells, not so open holes, better
suited for sandwich type bread. This is opposite of what I thought, I wasn't
using bread flour because it cost more, and I seamed to be doing fine with
King Arthur AP anyways. So perhaps the AP should have been tested (at
sourdoughhome) rather than the bread flour? Or maybe at least the AP might
be worth trying after all.

This (The Bread Builders) is a very good book, though the second half is
sort of wasted on me where I live, and I was quite surprised with Mrs.
Hutchndi's reaction to looking at the pictures. "Oooh, one of these ovens
would look nice in the backyard." I unfortunately had to explain to her that
I don't think zoning would allow it here. Seem like they use too much fuel
for a bake anyways.

hutchndi

On Sat, 21 Jan 2006 12:35:55 -0500, "hutchndi"
> wrote:

>
>"Will" > wrote in message
roups.com...
>>
>> Will wrote:
>> > There's a review of the flour here. Maybe the reviewer, who posts here,
>> > will add some thoughts.
>>
>> http://www.sourdoughhome.com/bakersa...readflour.html
>>
>> > Maybe you should drop an especially nice loaf off at the library...
>>
>
>
>Not the best review, but not all bad either. I was just reading Bread
>Builders, and I came across an item about AP and bread flour, and how AP is
>actually a better flour to use for hearth type breads. Something about the
>bread flour more likely to give tighter cells, not so open holes, better
>suited for sandwich type bread. This is opposite of what I thought, I wasn't
>using bread flour because it cost more, and I seamed to be doing fine with
>King Arthur AP anyways. So perhaps the AP should have been tested (at
>sourdoughhome) rather than the bread flour? Or maybe at least the AP might
>be worth trying after all.
>
>This (The Bread Builders) is a very good book, though the second half is
>sort of wasted on me where I live, and I was quite surprised with Mrs.
>Hutchndi's reaction to looking at the pictures. "Oooh, one of these ovens
>would look nice in the backyard." I unfortunately had to explain to her that
>I don't think zoning would allow it here. Seem like they use too much fuel
>for a bake anyways.
>
>hutchndi
>
Howdy,

By most commonly used standards of protein level, KA-AP
flour IS "bread flour."

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote >
> By most commonly used standards of protein level, KA-AP
> flour IS "bread flour."
>
> All the best,
> --
> Kenneth
Sorry, I am only used to what KA sells, and thet have a different def of
bread flour I guess, as they sell something else:

http://www.bakingcircle.com/msgboard/index.jsp?pv=111

On Sat, 21 Jan 2006 19:25:24 -0500, "hutchndi"
> wrote:

>
>"Kenneth" > wrote >
>> By most commonly used standards of protein level, KA-AP
>> flour IS "bread flour."
>>
>> All the best,
>> --
>> Kenneth
> Sorry, I am only used to what KA sells, and thet have a different def of
>bread flour I guess, as they sell something else:
>
>http://www.bakingcircle.com/msgboard/index.jsp?pv=111
>

Howdy,

Was that the link you intended?

Thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."

http://www.bakingcircle.com/msgboard/index.jsp?pv=111

that isnt working?

"Kenneth" > wrote in message
...
> On Sat, 21 Jan 2006 19:25:24 -0500, "hutchndi"
> > wrote:
>
> >
> >"Kenneth" > wrote >
> >> By most commonly used standards of protein level, KA-AP
> >> flour IS "bread flour."
> >>
> >> All the best,
> >> --
> >> Kenneth
> > Sorry, I am only used to what KA sells, and thet have a different def
of
> >bread flour I guess, as they sell something else:
> >
> >http://www.bakingcircle.com/msgboard/index.jsp?pv=111
> >
>
> Howdy,
>
> Was that the link you intended?
>
> Thanks,
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."

----- Original Message -----
From: "hutchndi" >
To: "hutchndi" >
Sent: Saturday, January 21, 2006 8:21 PM
Subject: Bakers Chef
sorry, replied to you personally


> That is odd, it doesn't go back to the same page. Maybe because I surfed
> there from the members baking circle page? But anyway, they have a home
> bakers flour page and it lists all purpose and then bread flour, so it is
> two different things. I guess your saying that their AP is what most
> consider bread flour?
>

On Sat, 21 Jan 2006 20:17:51 -0500, "hutchndi"
> wrote:

>
>"Kenneth" > wrote in message
.. .
>> On Sat, 21 Jan 2006 19:25:24 -0500, "hutchndi"
>> > wrote:
>>
>> >
>> >"Kenneth" > wrote >
>> >> By most commonly used standards of protein level, KA-AP
>> >> flour IS "bread flour."
>> >>
>> >> All the best,
>> >> --
>> >> Kenneth
>> > Sorry, I am only used to what KA sells, and thet have a different def
>of
>> >bread flour I guess, as they sell something else:
>> >
>> >http://www.bakingcircle.com/msgboard/index.jsp?pv=111
>> >
>>
>> Howdy,
>>
>> Was that the link you intended?
>>
>> Thanks,
>> --
>> Kenneth
>>
>> If you email... Please remove the "SPAMLESS."
>

>http://www.bakingcircle.com/msgboard/index.jsp?pv=111
>
>that isnt working?

Hi again,

It takes me to the login page for the "Baking Circle."

What does that have to do with KA-AP being what most would
call "bread flour?"

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sat, 21 Jan 2006 20:24:19 -0500, "hutchndi"
> wrote:

>----- Original Message -----
>From: "hutchndi" >
>To: "hutchndi" >
>Sent: Saturday, January 21, 2006 8:21 PM
>Subject: Bakers Chef
>sorry, replied to you personally
>
>
>> That is odd, it doesn't go back to the same page. Maybe because I surfed
>> there from the members baking circle page? But anyway, they have a home
>> bakers flour page and it lists all purpose and then bread flour, so it is
>> two different things. I guess your saying that their AP is what most
>> consider bread flour?
>>
>

Hi again,

Assuming for the moment that you are responding to me (I'd
have to be a bit of a detective to sort this out <g>) I
would not call it "two different things."

I would say that KA understands that by labeling their
products in that way, they are likely to sell more of 'em.

As I tried to explain at the outset. The protein level of
KA-AP flour is well above the level at which most would
characterize wheat flour as "bread flour."

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sat, 21 Jan 2006 20:24:19 -0500, "hutchndi"
> wrote:

>----- Original Message -----
>From: "hutchndi" >
>To: "hutchndi" >
>Sent: Saturday, January 21, 2006 8:21 PM
>Subject: Bakers Chef
>sorry, replied to you personally

Howdy,

Again, on the chance that you are attempting to communicate
with me, I've received no email from you.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth, first my apologies about the link, had something to do with my
navigation to the intended page I guess. After revisiting it, I pulled
this url:
http://www.kingarthurflour.com/flour/home.php if this link works, it should
show a difference of opinion between what defines bread flour, and hence my
confusion.

Also, I am presently reading Daniel Wing, and his definition of bread flour
is two fold, one for French and another for American flours French being
about 11.5 and American being nearly 14 (% protein).

King Arthur (which I would imagine to be American) AP is 11.5%, and their
bread flour is at 12.7%, so this makes no sense whatsoever. This does
however put King Arthur AP in the catagory of French bread flour (by this
books definition). Anyways, (this book) goes on to suggest the high protein
of American flours (meaning that 14%?) make for less satisfactory
"European"style breads, less open crumb with poor crust, but it is prized
for making sandwich breads with the tiny little holes that turn to paste in
your mouth.

Bakers Chef "bread" flour at about 10% (sourdoughhome comparison) is even
less likely for anyone to call bread flour by this definition, I dont even
know what their AP protein percentage is. So many people here have recipes
stressing the use of bread flour to help make their sourdough experience a
success, isnt this a bad idea considering that flour producers only seem to
follow their own definition of what that is? If there is American "bread
flour" out there at 14% and it is really better suited for making Wonder
Bread, wouldnt it be better to suggest to new bakers (assuming they are
attempting to make something better than Wonder Bread), to avoid the front
label completely and go directly to the nutritional sidebar and look for
something close to11.5% protein?

hutchndi

Kenneth, thanks for the offer of the recipe, but I am not presently
attempting to make sandwich bread, though I may at a future time and I will
have to try it then. I am mostly trying to make hearth type breads im my
electric oven now, and letting my sandwiches be made with whatever my breads
come out like. For now.

hutchndi

On 2006-01-22, hutchndi > wrote:
> Kenneth, first my apologies about the link, had something to do with my
> navigation to the intended page I guess. After revisiting it, I pulled
> this url:
> http://www.kingarthurflour.com/flour/home.php if this link works, it should
> show a difference of opinion between what defines bread flour, and hence my
> confusion.
>
> Also, I am presently reading Daniel Wing, and his definition of bread flour
> is two fold, one for French and another for American flours French being
> about 11.5 and American being nearly 14 (% protein).
[...]

I think he must be talking about the protein content of the whole
wheat berry (or whole wheat flour)? I don't think white flour
generally gets close to 14%, unless it's been fortified with extra
gluten. (I think commercial bakers can get "high gluten" flour which
might be close to 14%, but I've never seen such a thing on grocery
store shelves.) Whole hard American red wheat can be 14-15% protein
total, though a lot of this protein is not gluten-forming. This is
why whole wheat flour usually has higher protein content, but does not
have stronger gluten.

It is true in my experience that KA AP flour is quite high in protein,
and makes good bread all on its own. I don't particularly like it for
cakes and such.

--
Randall

Howdy,

Please see my comments inline below...

On Sun, 22 Jan 2006 08:19:00 -0500, "hutchndi"

> wrote:


>>SNIP<<
>
>Anyways, (this book) goes on to suggest the high protein
>of American flours (meaning that 14%?) make for less satisfactory
>"European"style breads, less open crumb with poor crust, but it is prized
>for making sandwich breads with the tiny little holes that turn to paste in
>your mouth.
>

You might want to learn to bake Pain de Mie. That is the
French style of "sandwich" bread. Very fine, uniform crumb,
and delicious.

I have a version I am very happy with if you would want
it...

>wouldnt it be better to suggest to new bakers (assuming they are
>attempting to make something better than Wonder Bread), to avoid the front
>label completely and go directly to the nutritional sidebar and look for
>something close to11.5% protein?

Yes...


All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

On 1/22/06, hutchndi > wrote:
>
> Bakers Chef "bread" flour at about 10% (sourdoughhome comparison) is even
> less likely for anyone to call bread flour by this definition, I dont even
> know what their AP protein percentage is.


The reason it works is because of the ascorbic acid and other stuff they
have added to the flour to make it handle better than a 10% protein flour
otherwise would.

I can't recommend their flour.... bread made from it is very deficient in
taste, which disappointed me because I'd been happy with it until I tried
side by side tests with other flours.

Mike

"Mike Avery" > wrote

"The reason it works is because of the ascorbic acid and other stuff they have added to the flour to make it handle better than a 10% protein flour otherwise would."

Thanks Mike. By the way, do you realise you have your messages posted in html, which always gives me an warning before replying that newsreaders wont display it properly? Just thought I would mention it, I noticed a problem with it earlier.

hutchndi