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organic vs regular flour?


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Home Cooking

organic vs regular flour?

HLing | | Jul 6, 2005 01:11 AM

Ever since I started making strawberry shortcake (the creme biscuit type of shortcake, using TomMeg's recipe as a base but using Ronnybrook's heavy creme instead of half and half, and also using the knife cutting technique instead of the mixer), I've always used King Arthurs' Organic All Purpose flour.

I've had great success from the first time I tried, up to the time before last.

This was maybe my tenth or more time making Strawberry shortcake. It was pretty awful, I'm sorry to say.
I had ran out of the organic flour, and had to get some Gold Medal All Purpose Flour from the corner store. This was the only change. As I formed the dough, I already felt the difference in the feel - it didn't have the usual lightness, but more like a clump of clay. Then when I baked them, the bottom got burnt fast. all around the biscuits looked like plastic modes used for display.

It was sort of disappointing, but I also start to wonder whether organic flour really make that much difference, or can something happen to the conventional flour to cause this? It just seemed as if the flour had been cooked already. Can flour be "dead"?

I also realized that many bakeries and grocery store-bought items tend to have this kind of result. So, I'm wondering if anyone have a sure way of avoiding this sort of outcome in baking?

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