Finally tried quality flour. Made a world of difference.
Finally tried quality flour. Made a world of difference.
by CrimsonKing1776
9 Comments
sadman1976
Which flour did you use
timothytrillion
Use you did flour which?
Ok-Inside-902
🍕🤌
MonumentMan
Looks great man!
I haven’t found much difference between different flours tbh but ive seen major differences depending on the technique I use
Maybe I should re try some 00 flour! My technique has been stable for a while now so I would be keen to tey using some better flour
TimpanogosSlim
Caputo is good.
What surprised me recently was how much range there is in quality.
Growing up, Gold Medal AP was typically what was in the can of flour in the kitchen. Used it a ton.
When i got back into baking a few years ago, after almost 10 years out of it, i decided to lean on local brands. There’s a few retail mills here so that wasn’t hard. And then after exhausting a 5lb bag of locally grown and milled pastry flour on mostly biscuits, I opted to buy a 10lb bag of Gold Medal AP for that job.
and it was so inferior. Bland, prone to just becoming hard in the oven rather than crispy, etc.
I’m sure it’s fine for most stuff the average homemaker wants to do. Cookies, brownies, pancakes, etc. I know i ate untold hundreds of biscuits made from GMAP, but having used an all-soft-white-wheat pastry flour, the product I got with the mass market stuff was barely ok.
I’m a few years into making pizza with Central Milling’s organic “00” flour. There are lots of good flours out there.
9 Comments
Which flour did you use
Use you did flour which?
🍕🤌
Looks great man!
I haven’t found much difference between different flours tbh but ive seen major differences depending on the technique I use
Maybe I should re try some 00 flour! My technique has been stable for a while now so I would be keen to tey using some better flour
Caputo is good.
What surprised me recently was how much range there is in quality.
Growing up, Gold Medal AP was typically what was in the can of flour in the kitchen. Used it a ton.
When i got back into baking a few years ago, after almost 10 years out of it, i decided to lean on local brands. There’s a few retail mills here so that wasn’t hard. And then after exhausting a 5lb bag of locally grown and milled pastry flour on mostly biscuits, I opted to buy a 10lb bag of Gold Medal AP for that job.
and it was so inferior. Bland, prone to just becoming hard in the oven rather than crispy, etc.
I’m sure it’s fine for most stuff the average homemaker wants to do. Cookies, brownies, pancakes, etc. I know i ate untold hundreds of biscuits made from GMAP, but having used an all-soft-white-wheat pastry flour, the product I got with the mass market stuff was barely ok.
I’m a few years into making pizza with Central Milling’s organic “00” flour. There are lots of good flours out there.
Can you share some of your toppings?
Pie looks perfecto!
Yes! I use King Arthur.
Homina homina. That’s a sexy looking pizza.
Noice noice noice