Author Topic: KABF vs. Gold Medal Bread Flour  (Read 3344 times)

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Offline Chef_Boy-R-Dee

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KABF vs. Gold Medal Bread Flour
« on: January 06, 2009, 08:31:29 AM »
I went to the store to pcik up some KABF and they were out. The next best thing looked like the Gold Medal. I picked up a few bags and have tried this several times in my pies and in a batch of Ciabatta I baked last night.

I'm wondering if anyone else has used GMBF and can accurately pinpoint the major differences in quality, flavor, hydration, etc.

Thanks!

BRD
"Simplicity is Complexity Resolved"

-Constantin Brancusi