Author Topic: Anybody tried Gold Medal (General Mills) Organic All Purpose Flour?  (Read 662 times)

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Offline PizzaAlaJoey

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http://www.generalmills.com/~/media/Images/Brands/Nutritional_Images/Gold_Medal/Gold_Medal_Organic_Flour.ashx

Here is the ingredients label and front. I got it cause it was the only one that did not have malted barley and was unbleached and presifted. I'm hoping the lack of malt will help with eliminating a glue layer I've been encountering. Also does anyone sift their flour? A friend of mine who worked at a restaraunt that made things from scratch told me his German chef would buy the cheapest flour he could get from Wal-Mart and just sift the heck out of it. He was using this mainly for pastries I believe though. Is there any advantages to this? I imagine unless you have one of those sifters that twirl it would be ridiculously slow.

Thoughts anyone?

Grazie ya'll!  :pizza:


Offline parallei

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Re: Anybody tried Gold Medal (General Mills) Organic All Purpose Flour?
« Reply #1 on: August 02, 2013, 09:47:43 PM »
I use it for high temp bakes every now and again.  I like it. 

See here:

http://www.pizzamaking.com/forum/index.php/topic,13911.msg269047.html#msg269047

No sifting here.  Never seemed necessary to me.  I usually just let the dough sit for 20 min or so after a preliminary mix.  Seems to hydrate fine.



Offline Pete-zza

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Re: Anybody tried Gold Medal (General Mills) Organic All Purpose Flour?
« Reply #2 on: August 02, 2013, 09:56:37 PM »
PizzaAlaJoey,

I believe that sifting of flour can be beneficial in certain cases, as noted in Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,12763.msg123279/topicseen.html#msg123279 .

Peter


 

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