King Arthur vs. Gold Medal Unbleached All Purpose Flour

Yes, me too Curious- the huge difference for me is in yeast breads, not cakes or cookies.

I still use GM for many things but for yeast breads including pizza dough I find KA far superior.

 
I have to use KA for our traditional Madeira Christmas cake

The flour down here in FL is too soft, and the cake doesn't hold together properly. Funnily enough, when we make my FILs traditional bread, we can use any all-purpose flour, and it works beautifully.

 
I've noticed a difference. The key is to stick with one or the other. If you're baking a lot,

you start to understand how the flours work and what to expect. I've had a number of bread bakers tell me that and ever since then, I've just stuck with the same brand. (I use KA.)

 
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