Anonymous wrote:I work with the largest flour miller in the US. They produce 6 different types of flour which carry different prends and protein contents. They have an innovation lab where they test their flours to make the same product. From those tests, they determine the recipes for the major food producers. Qualifiers are thins like flavor, mouth feel, texture, etc.

Blends can change overtime, and it’s not uncommon for flour companies to make small changes if it improves the flours ability to produce a greater number of desirable goods. All purpose flour is the most likely to be changed over time.

Anonymous wrote:

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.