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And Now, Ze Frank's True Facts About BatFishes

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Vicious Babushka5/15/2020 7:15:25 am PDT

re: #110 lawhawk

The Mrs. baked up a batch last night, not realizing that it was.

I love her baking, but here’s a question. I know you’re a fan of the King Arthur flour, but is there that big a difference between that an a store brand? To me, the bigger difference is in the chocolate or vanilla used (we make our own vanilla extract) and use premium chips from Ghirardelli. Same thing for butter - typically store brand except on Passover, when we use Breakstones.

The primary reason for using KA flour is their bread flour, far superior to any other bread flour you can buy. I bought a 50-lb bag so I won’t run out any time soon.

I also prefer KA all-purpose flour for non-bread baked goods (pie crust, cake, cookies, pancakes etc.) but if you use other premium ingredients it really doesn’t matter what flour you use, the focus is on the other stuff. With bread though, it is the critical ingredient.