September 5, 2017 - 11:33am
Wheat Montana White AP flour vs KAF AP and bread flour
I am just learning about Wheat Montana flours and want to try their white AP flour that I hear great praises for. What are your experiences with this flour if you have used it? It seems the protein content is 13%, which is quite high. But reviewers state that they have used it for cakes and cookies even with much satisfaction. How does it compare with KAF AP or bread flours? Is it as strong as the KAF bread flour? or like the KAF AP flour? Or? Any of your experience with this flour shared would be wonderful! Thanks
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It behaves like a regular AP flour.
Hi suave. I went ahead and got some Wheat Montana white all purpose flour. It really is a very good flour. It works as a flour softer than KAF bread flour or even KAF all purpose. The consistency is utterly silky and the crumb from this flour is decidedly buttery yellow and not white with a delicate, lovely flavor. I have made Pane Como from the book Della Fattoria Bread which is a white bread with a milk preferment, turned out absolutely wonderful, and with a yellow crumb. I also made the arborio rice bread from the same book with this white AP flour it turned out very, very good. The rice bread by the way was a complete surprise as to how unusual and tasty it is. So for breads that call for AP flour this a good bet. Up till about two days ago Walmart had it for $5.98/10lbs, which made it a very good buy indeed. Now it is $7.98/10lbs. Pretty hefty price increase, but still an ok value. I don't know if the price will come down. I have not used this to make cookies or cakes so dont know that side of baking with this flour yet! Thanks!