Flour is not flour anymore

[Anonymous]

I used Gold Medal or grocery store flour for years but over Thanksgiving and Christmas, I noticed my baked good just weren't cooking the same - heavier, denser , I couldn't put my finger on it. My sister and another baker friend of mine agreed.

A quick google search revealed this:

'There has been a change to the Gold Medal Unbleached Flour, that change involved removing the malted barley and replacing it with an enzyme.'

I am not permanently switching to Bob's Red Mill or some other expensive brand.

Anyone else notice this?

[Anonymous]

^^now (not not)

[Anonymous]

I’ve always liked King Arthur best

[Anonymous]

Anonymous wrote:I’ve always liked King Arthur best

Same, and Trader Joe’s is good, too.

[Anonymous]

Anonymous wrote:I used Gold Medal or grocery store flour for years but over Thanksgiving and Christmas, I noticed my baked good just weren't cooking the same - heavier, denser , I couldn't put my finger on it. My sister and another baker friend of mine agreed.

A quick google search revealed this:

'There has been a change to the Gold Medal Unbleached Flour, that change involved removing the malted barley and replacing it with an enzyme.'

I am not permanently switching to Bob's Red Mill or some other expensive brand.

Anyone else notice this?

The difference between Gold Medal and King Arthur is like $3 for 5 pounds. If eating crappy baked goods is really worth saving $3 stop complaining and eat your swill.

[Anonymous]

I haven’t noticed this! I buy either 365 brand or Gold Metal or King Arthur. I’ll pay more attention.

[Anonymous]

Our food supply chain is so effed up.

I don't use a lot of flour, but I guess I'll be switching. Thanks to thee pp who suggested TJ's. Curious, how does it compare, price wise, with KA?

[Anonymous]

We buy King Arthur flour. I don't bake so much that the cost is an issue. I prefer white whole wheat flour for most things and HATE the TJs version. The TJs white whole wheat results in very dense baked goods and often tastes like it's gone rancid (which happens more quickly with whole wheat flour than white).

[Anonymous]

OP, thanks for posting. I was unaware of this issue.

[Anonymous]

Any information on WHY did they remove the malted barley and what enzyme did they replace it with?

[Anonymous]

After using King Arthur flour for a while, if I see a cheaper flour I can notice the difference. It just looks and feels different and not as nice.

[Anonymous]

YES! I made tortillas last night and noticed this. It just seemed hard and dry. Good to know there is a reason.

[Anonymous]

Where have all the flours gone?

[Anonymous]

Anonymous wrote:Where have all the flours gone?

under a parking lot...

[Anonymous]

Try mixing your gold medal 5-10% by weight with potato starch.