Help from a flour expert please!

[Tiger]

Ok, I didn't do a smart thing. I bought 2 very large sacks of King Althur's flour. One all-purpose, and one breadmachine. I put them in tupperware to keep fresh. I was going to label them but I was sure I'd remember which one was what. You guessed it, I don't. I think that maybe one is finer. Can anyone help? thanks.

[Mamasue]

WOW Tiger....you got me stumped. This is a hard one. Tasting is not going to help. What about the color...is there any difference? You know what I would do....I would either email King Arthur or call them and tell them what happened. I bet they would be able to help you determine which is which. There must be a scientific way. http://www.cookinglight.com/bbs/smile.gif Don't worry about being embarassed....it happens to all of us sometime or other. http://www.cookinglight.com/bbs/biggrin.gif

[Tiger]

Mamasue- They are the exact color. I wonder what the difference is in breadmachine flour and all-purpose? The more I examined them the more I think there really isn't any difference!

[funnybone]

There is a difference in the protein of the flours. You can try baking the same loaf of bread in your bread machine using each of the flours and seeing if there is a difference as well. Just a thought - but I would try calling KA first.

Here's a page from KA describing the flours, but I don't see that it is much help in seeing the difference visually.
http://www.kingarthurflour.com/cgibin/htmlos/02584.2.946610709212172870



[This message has been edited by funnybone (edited 05-29-2001).]

[Beth]

The difference will be in the protien and gluten levels. KA may be able to tell you if there is a difference in acidity or reactivity you might be able to test for at home. The only thing that comes to my mind other than trying a loaf of each in your machine and seeing if you can tell, would be to take a small amount and make a simple dough (flour and water) and knead it. The one that becomes more elastic more readily should be the bread machine flour.

[makedah]

As a reprise on funnybone and beth's ideas, maybe you should make a simple 'dessert' recipe -- banana bread might be a good candidate -- with both flours to see if one makes the end product tougher than the other.

[Chefmom]

HHmm, that is a tough one, but I checked out King Arthur's website, and I can't find a specific "bread machine" flour.

9 chances out of 10, you will NOT see a significant difference in these flours. King Arthur states that their all-purpose flour has a higher protein content than many supermarket brands. So, with the a-p having a 11.7 protein content, and a breadmachine blend won't have much higher than that, you can pretty much use both of them.

You mentioned one felt finer, that one will be your a-p flour. The lower the protein content, the softer and finer the flour. Bread flour has a definite coarse feel to it.

So, feel them, and use the finer of the two for a-p flour and the other for your breadmachine.

In the future, just cut out the emblem on the bag and stick it down into the flour for reference!! http://www.cookinglight.com/bbs/smile.gif

Tami

[RunnerKim]

If all else fails, I would simply mix them together. I do that anyway for some of the breads I make (French bread, pizza crust). The bread flour will rise better so you could just test through the rising stage - using to same size bowls (make sure to knead the same amount/intensity).

Kim