Here’s a question for someone who knows about wheat flour. I generally buy either King Arthur or Hecker’s flour but will buy Gold Medal when deeply discounted. Am I wasting my money? I know KA flour is very popular with serious home bakers but is it any better than commodity unbleached flour or mostly marketing hype? Do they use better wheat? This week I picked up a bag of store brand unbleached all-purpose flour which was half the price for twice as much flour. Honestly, I’ve never tasted much difference in baked goods made with different brand flours, texture yes but flavor, not really. When I worked for Sysco I sold flour to a few really good artisan bakers and they used 50# bags of flour from the big guys, General Mills, Pillsbury & Conagra. They were more interested in the “strength” of the flour than the brand.
Am I better off buying flour on price or are the pricier brands aimed at the home baker worth the extra money?