Author Topic: King Arthur vs Gold Medal  (Read 1113 times)

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Offline David Deas

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King Arthur vs Gold Medal
« on: April 15, 2012, 02:48:00 PM »
http://www.thefreshloaf.com/node/2770/baguette-cross-sections-king-arthur-vs-gold-medal-flours

Has anybody ever done a side by side comparison like this and achieved similar results?

I've never messed with it.  I just know that, as far as making pizza, when I switched over to KA from Gold Medal back in the early days I saw an instant improvement.
« Last Edit: April 15, 2012, 02:49:56 PM by David Deas »


Offline Don K

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Re: King Arthur vs Gold Medal
« Reply #1 on: April 15, 2012, 03:31:51 PM »
Same here. I used to use GMBF because it was cheap and readily available, but when I noticed that my local supermarket had KABF for not too much more money, I figured that I would give it a try.

I like the crumb so much better with the KABF that I have stuck with it ever since. The crumb with the GMBF had much tighter and smaller cells and was more bread-like than the KABF.
The member formerly known as Colonel_Klink