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.
Candy, Father Kitchen, Ruth, ipsedixit, Sam, Pastryrocks, Chowser?