I enjoy baking a lot, but I'm definitely home-style -- bread, muffins, cookies, cakes, pies, but nothing super-fancy. No Dobosch tortes or macaroons or croissants. I'm usually pretty happy with my results -- but I know that what I make isn't spectacular, and that's fine (that's what bakeries are for). That said, my usual shop was out of the inexpensive unbleached AP flour I usually buy (Gold Medal) and I really needed flour -- so I went ahead and bought KAF organic flour. $9+ for 5 lbs!
Do you think I'll be able to detect a difference between my usual cheap flour and the good stuff? What should I look for?
Is there something I should make that will give me a sense of why folks rave about KAF?
Updated 6 months ago | 11
Updated 3 months ago | 2
Updated 1 month ago | 8
Updated 3 months ago | 14
Updated 6 months ago | 0