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Bakers and Chefs flour?

post #1 of 4
Thread Starter 

I love King Author flour but is is pricey.  But quality is most important to me.  I saw Bakers and Chefs at Sam's.  I like their powdered sugar and wondered if their flour is any good for baking cakes?  

post #2 of 4

 Personally, I've never used anything but General Mills Gold Medal Flour, and C&H powdered sugar.

 

Then again, since the closest I've come to making a scratch cake was one made from a recipe on the Bisquick box, I haven't had to buy any kind of flour other than all purpose. I expect that at some point, I'll be buying cake flour, and maybe at some point bread flour as well.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #3 of 4
In my experience flour is flour as long as it is the same type, e.g. AP, cake, pastry, bread, etc. We haven't noticed any difference between brands.
post #4 of 4

I use the Bakers & Chefs all purpose for any recipe calling for it (cookies, chocolate cake, carrot cake) and it's just fine

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