Used to think bread flour was a waste of money, now I see the light

For about three years I just used all-purpose flour for everything, even my sourdough. Figured flour is flour, right? Last month I finally caved and bought a bag of bread flour from a local mill over in Henderson. First loaf I made with it came out of the oven and the crust was this deep golden brown I never got before, and the crumb had way more spring. My wife even said 'what did you do different?' and that got me thinking. Now I keep a separate bin for bread flour on my counter and I don't see myself going back. Any other stubborn bakers out there finally give in on a specific ingredient?

2 comments

2 Comments

angela_park5d ago

Oh totally, I had the same moment with bread flour and now I can't go back either!

matthewg635d ago

Yeah I just picked up a bag of King Arthur bread flour and it changed everything.