Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

Major Nikon

(36,827 posts)

4. I doubt very many are buying 5 lb sacks of flour for home use

Reply to Vinca (Reply #3)

Tue Sep 17, 2019, 11:49 PM

Sep 2019

There can be significant differences in the protein content of different brands of flour. Which one is best depends on your application and preferences. Personally I like King Arthur Flour for yeast breads, but it can be significantly more expensive if it’s not on sale, at least around where I live.

As far as being better as far as E. coli goes, King Arthur had a virtually identical recall earlier this year for the same reasons.

Edit history

Please sign in to view edit histories.

7 replies

= new reply since forum marked as read

Highlight:

A heads up..recall Gold Medal Unbleached All-Purpose Flour.. [View all] asiliveandbreathe Sep 2019 OP

Thanks, AsI. I have a recipe calling specifically for unbleached, Hortensis Sep 2019 #1

Yikes. Glad I no longer eat flour. Farmer-Rick Sep 2019 #2

Buy King Arthur Flour. It's better anyway. Vinca Sep 2019 #3

I doubt very many are buying 5 lb sacks of flour for home use Major Nikon Sep 2019 #4

Guess I'm biased because I don't live too far from their main operation. Vinca Sep 2019 #6

King Arthur A/P flour has a high protein content Major Nikon Sep 2019 #7

If you're going to buy white flour, you should be buying unbleached. PoindexterOglethorpe Sep 2019 #5