Will Rose’s bread recipes work with other brands of flour?
Posted: 20 April 2008 01:58 PM   [ Ignore ]
Jr. Member
RankRank
Total Posts:  34
Joined  2008-04-10

I just bought a brand called O Organics unbleached all purpose flour from Vons (West Coast). Has anybdoy used it instead of Rose’s recommended flour (Gold Medal, King Arthur, Pillsbury) and had good results?

Profile
 
 
Posted: 20 April 2008 04:43 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15

Hi Roddy - I don’t have any experience with the brand you mentioned, but generally speaking… you can replace one brand of flour for another as long as you stay consistant by replacing bleached for bleached, unbleached for unbleached, bread for bread, etc. 

Search the blog for tons of info on the subject (click on “Rose’s Blog” above).

 Signature 

Come visit me at

Blog:  http://butteryum.org
Twitter:  https://twitter.com/ButterYum
Pinterest:  http://www.pinterest.com/butteryum/
Facebook:  https://www.facebook.com/ButterYum.ATastyLittleFoodBlog

Profile
 
 
Posted: 20 April 2008 05:56 PM   [ Ignore ]   [ # 2 ]
Jr. Member
RankRank
Total Posts:  34
Joined  2008-04-10

Thanks Patrincia,

I bought this flour because it’s cheaper than the Gold Medal right now. It’s only $2.25/5lb bag, which is amazing. I would have thought organic flour to be more expensive. I can’t believe the price of flour these days!

Profile
 
 
Posted: 21 April 2008 10:56 AM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15
Roddy - 20 April 2008 08:56 PM

I can’t believe the price of flour these days.

Tell me about it!

 Signature 

Come visit me at

Blog:  http://butteryum.org
Twitter:  https://twitter.com/ButterYum
Pinterest:  http://www.pinterest.com/butteryum/
Facebook:  https://www.facebook.com/ButterYum.ATastyLittleFoodBlog

Profile
 
 
Posted: 21 April 2008 09:59 PM   [ Ignore ]   [ # 4 ]
Newbie
Rank
Total Posts:  25
Joined  2007-11-18

The reason Rose specifies the flour brands is because the national brands work to keep the protein level of a cup of flour consistent from bag-to-bag and year-to-year. The generic store brands don’t have this level of consistency, so for bread making you could run into problems. As you develop experience, you’ll be able to adapt, particularly to a brand you use regularly. If you’re just getting started, just be aware that there could be differences in protein levels and you might need some more flour at some point.

Profile
 
 
   
  Back to top