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[quote=Anonymous][quote=Anonymous][quote=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?[/quote]

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. [/quote]

There is a pretty big difference (for flour) in the protein content for the two brands.  Gold Medal is at 10.5% while King Arthur is 11.7%.  That will make a difference.  Not a bad difference but enough of a difference to perhaps make some small adjustments in some recipes.  I had not heard about the switch in Gold Medal.  I haven't noticed any difference but I don't think I've bought all-purpose flour since maybe September or October.[/quote]

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