Has anyone else noticed that flour is behaving different this year? I always use King Arthur flours and starting this summer I noticed that the flour was different. It doesn't absorb liquids that way it previously did and it is throwing my recipes off. First i thought I bought a bad batch, so I threw out the bag and purchased 5 lbs of AP at Whole Paycheck, but it behaved the same as the previous K-A AP flour that I bought at Wal-Mart.
I always scale my flour and liquids in grams and I changed the battery just in case. I have taken to adding 10% more flour to get the same result baking cookies and rolls lately and it still doesn't seem like its enough but I'm wary of adding additional flour. I made a batch of Rugelach on Sunday and the dough was unworkable, and the finished cookies had no structure.
I've baked professionally in the past and I called 2 previous co-workers and they have noticed the same problem, but the King Arthur rep. refuses to admit any changes in either processing or what used.
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