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