See Tartine P 70 and Hamelman's "Bread" p365 - where the flour analysis uses 11.78% protein vs. Many of the well known books say that bread results are more influenced by technique rather thant protein per se. There are many recipes that work fine with AP or flour at the lower end of high protein resulting in a great loaves characterized as slightly softer texture rather than overly chewey which can result from very high protein levels. I respectfully suggest that lack of protein is likely not the issue, perhaps technique. It should be roughly equivalent for recipes on the King Arthur website that call for AP flour.Īdding vital wheat gluten to the ConAgra Harvest Bread flour will probably bring it up to the range of actual bread flour - I'm told it adds about 1% to the protein content when used as directed. SO, if you want to use the ConAgra Harvest flour from Costco, and you're in the SE, you may want to avoid the AP flour and stick to the Bread flour, treating it like it's equivalent to King Arther AP. National brands have a bigger stake in maintaining some level of consistency I guess. Most national store brands of AP flour are nominally listed at 10.5% protein though I'm told in actuality they vary regionally from around 10% to 11%. *sigh*Įven the ConAgra Harvest Bread flour is too low in protein to actually qualify as a bread flour - it's slightly lower in protein than King Arthur's All Purpose flour! No wonder none of my AP bread recipes were coming out! And I guess maybe some of the credit for the success I've finally had with pie crust is due to the flour rather than my increased prowess at pie making. This means the ConAgra Harvest AP flour is actually a PASTRY flour.
(Then there's White Lily, which historically was around 8%, not sure what it is now that it's been sold off) Typically we think of bread flour being something close to 13% protein, high gluten 14% to 15%, all purpose around 10% to 12%, pastry flour at about 9%, and cake flour being about 6% - 8%. It'll be a couple of weeks yet before I can get to Costco to double check that. I could have sworn the bags I bought actually did say it was bromated, but I've long since repackaged the flour and tossed the bags. The ConAgra representative to whom I spoke swore that although the ConAgra Harvest flour available at Costco is bleached, it is NOT bromated. Kyrol "high gluten" flour is 13.8% protein (compare to KA Sir Lancelot at 14.2% protein) - not all Costco's carry this, mine unfortunately does not. "Bread flour" coming out of that mill is 11.6% protein (compare to 12.7% protein for King Arthur) SO for the South East, that would be from AT LEAST North Carolina down and I'm not sure how far west the ConAgra mill is in Alabama.Īll Purpose Flour coming out of that mill is 9.2% protein (compare to 11.7% protein for King Arthur)
Unlike King Arthur, Con Agra does not mill their wheat to meet any particular definition of what we would typically think of as "bread flour" or "all purpose flour". I had to call ConAgra to get this information and if you are in some other part of the country it's going to be different. Cinnamon, allspice and nutmeg are always good and, strangely enough, so is a bit of white or black pepper.OK so I've been having an AWFUL time trying to make my bread come out right and I finally found out what's wrong.ĬonAgra Harvest All Purpose Flour is about the same protein content as biscuit mix. The spices can be varied to enhance the flavor of the vegetable or fruit used. Steamed bread makes a great, quick breakfast, an afternoon pick-me-up or a tasty accompaniment for supper. Eggs aside, it includes no fat, so if you are looking for a filling, high-energy, vitamin-rich snack with a minimum of calories, give this a try. Here's a formula for a steamed bread that will make use of apples, pumpkins, squash and other autumn abundance. This is because steamed breads cook at the temperature at which water boils (212☏) rather than the 350☏ at which quick breads are commonly baked. A steamed bread can cook long past its finishing time without substantially changing, unlike an oven-baked bread which will pass from done to scorched in a matter of minutes. Although it takes longer to cook breads by steaming, the cooking time is quite flexible. Steaming is a method of cooking that was used for centuries before ovens were found in every home.
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