Is Gold Medal Flour Good?

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Until Cadwallader Washburn brought his Superlative Flour to the First Millers International Exhibition in 1880, Gold Medal Flour was known as Superlative Flour. Superlative Flour was assessed there along with flour from millers around the globe. Superlative Flour received the gold prize in its category for spring wheat patent process flour, according to Bakery Online, but Washburn’s lower grades of flour also took home silver and bronze. After receiving this recognition, Washburn made the decision to rebrand his flour from Superlative to Gold Medal and started sending it out in August 1880, just a few months after the First Millers International Exhibition was over.

The recognition from the awards and the branding helped Washburn, and Gold Medal Flour saw an increase in popularity. The brand became well-known for its marketing initiatives over the following century as a result of its popularity, and other millers were motivated to emulate Washburn.

Why is Gold Medal flour problematic?

The voluntary nationwide recall of five-pound bags of General Mills’ Gold Medal Unbleached All-Purpose Flour with a better if used by date of September 6, 2020 was made public today. The five-pound bag product was sampled, and it was found that there may be E. coli O26, which is the reason for the recall. As General Mills has not received any direct customer reports of illnesses linked to this product, this recall is being issued out of a sense of caution.

The five-pound bags of Gold Medal Unbleached All Purpose Flour that fall under this recall only have one date code. This recall does not apply to any of the other varieties of Gold Medal Flour.

The following code date is voluntarily recalled and is currently available in retail locations or in consumer pantry:

While the majority of E. coli strains aren’t harmful, some of them can make you sick. E. coli O26 is a potentially fatal bacteria that can lead to dehydration and bloody diarrhea. The most vulnerable groups to contracting a foodborne illness include the elderly, the very young, and people with weakened immune systems.

Consumers who are worried about a disease should see a doctor. The state and municipal public health authorities urge anyone who has been given a medical diagnosis of an illness linked to E. coli O26 to get in touch with them.

The quality of Gold Medal bread flour

Platinum Award Better for In comparison to all-purpose flour, bread absorbs more water and has a more elastic dough-handling quality. Additionally, it gives bread superior volume and crumb structure.

Is King Arthur or Gold Medal superior?

I created a test formula and evaluated the King Arthur flour using it. The King Arthur wheat performed admirably and created a beautiful sourdough loaf. I’ll show you how the Gold Medal bread flour performed in this post. I must admit that I was shocked at how wonderfully it performed. I thought the Gold Medal behaved admirably; the crumb was open and chewy, and the crust was crisp and blistered.

These images of the bread are provided. Each batch’s first loaf did not turn out as well as the second loaf. For the second loaf in each test, the oven appeared to be heated and lit more intensely.

Initially baked using Gold Medal Flour:

This bread was excellent and rose nicely in the oven. Although the crumb was open and the flavor was excellent, the second loaf was more “beautiful” and had a nice crisp crust.

After months of subpar bread, this testing has been so enjoyable. When using subpar flour, you reach a point where you begin to doubt your ability to continue baking. The two flours I’ve tested up to this point are excellent for using to make sourdough bread.

Unbleached bread flour is present in all of the flours. I somewhat prefer the Gold Medal flour over the King Arthur flour out of the two that have been tested thus far. The dough had a nicer hand feel and was a little bit simpler to work with. Not to add that it is nearly half as expensive as King Arthur flour.

To be certain, I would need to put them to much more testing. It wouldn’t be fair to not test them multiple times because every batch made with a single flour has the potential to differ. My opinions are therefore based solely on my first perception. Please feel free to share any feedback you may have regarding your use of King Arthur or Gold Medal.

I used Italian starter for these experiments, and the temperature in my kitchen was in the 80s to 90s F. The bulk ferment durations might need to be doubled if you want to use the formula provided in the first post, which is linked at the top of this one. Bob’s Red Mill flour will be tested next, so stay tuned.

What type of flour are used by chefs who bake?

Pie dough, biscuits, brownies, tarts, and numerous cookies can all benefit from pastry flour, which has protein levels between cake flour and all-purpose flour (8–9%) and achieves the right balance between flakiness and tenderness. Whole wheat flour is a serious substance.

What difference does flour brand make?

It can be confusing to choose among the wide variety of flours available on the market. While some are store brands and inexpensive, others may be pricey brands.

Although some people could assert that “flour is just flour” and carry on with their day as if they hadn’t just seriously upset a baker, the reality is that every flour will vary. Even identical brand flours could vary slightly.

It doesn’t matter what brand of flour you use; what matters is how it’s made. Depending on where they are milled and what grains are utilized, different flours will have varying amounts of protein. Stick with the flour that works best for you after you’ve found it.

Although the brand may not be important, the type of flour you use does. For the best outcomes, look for high-quality flour with the appropriate protein level.

Even when baking, you should use high-quality flour. Don’t choose flour based solely on cost or brand because you can end up with subpar results.

Consider the protein level of the flour and whether it is appropriate for the type of baking you are doing rather than focusing solely on branding or pricing.

The level of protein in each batch will be maintained through quality control in a good brand of flour.

Has Gold Medal flour been recalled?

Gold Medal unbleached all-purpose flour in 5-pound bags with the UPC 000-16000-19610-0 and the better if used by date 06SEP2020KC have been recalled.

The solution: Verify the code and date on any unbleached all-purpose flour from Gold Medal you may already have at home. Remove any and dispose of it. Make sure the flour is not marked with the aforementioned code or date before purchasing any new products.

Where is the flour for General Mills produced?

In the spring, spring wheat is sown, and in the late summer, it is harvested. In the northern Great Plains states, where the winters are too harsh for winter wheat to survive, spring wheat production is concentrated. The protein content of spring wheat flours ranges from 12 to 14%, and they contain strong gluten.

Which all-purpose flour is the best?

The Best Flours for All Purpose Use We advise purchasing an all-purpose flour with a higher protein content if you frequently bake bread and like to keep only one type of flour on hand, like King Arthur Unbleached All-Purpose Flour or Bob’s Red Mill Unbleached White All-Purpose Flour.

What makes King Arthur Flour superior?

The King Arthur Baking Company, formerly known as King Arthur Flour, changed its name and emblem last summer to better reflect its dedication to all types of baking. (Some of the pictures in this post still feature the old “King Arthur Flour” name and logo, but the product is the same; don’t worry.)

King Arthur mills their flour to a well controlled and consistent protein level of 11.7%, while other flour companies mill to a protein range. This means that each time you use the flour, you can count on it to work the same way.

All of King Arthur’s all-purpose flour is produced in the United States from hard red wheat. Additionally, it is unbromated, unbleached, and devoid of synthetic preservatives.

For years, I’ve been purchasing King Arthur flour. I adore that it is a 100 percent employee-owned American business that has been in operation for more than 200 years (!). Because of the flour’s specific protein concentration, which is stated right on the bag, basking results are consistently high-quality and consistent.

“My preferred brand of flour is King Arthur. It’s dependable, and I appreciate how the bag plainly states the amount of protein it contains “argues Summer.

What makes King Arthur Flour unique?

The lightest cakes with the most soft crumb are made with cake flour. The only unbleached cake flour on the market, King Arthur Cake Flour is particularly exceptional since it has a protein concentration of little over 9% and is unbleached. In this way, the flour retains the goodness and structure of a light wheat flour while remaining free of extremely gross bleaching chemicals. As a result, it is robust enough to hold together a cake’s sensitive crumb without adding harshness.

Consider the difference between muffins and cupcakes. A muffin’s interior will have larger holes and a chewier texture. Conversely, cupcakes will have a finer, softer, and more uniform texture.

How to manufacture cake flour at home: 16 tablespoons equal 1 cup. 14 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch equals cake flour. And a lot of sorting. Here is an official how-to.

Which flour is the healthiest?

The dried coconut meat is ground into a smooth, soft flour to create coconut flour, which is grain- and gluten-free.

Compared to conventional grain-based flours, it has more calories per serving and is a rich source of protein, fat, fiber, and minerals including iron and potassium.

Coconut flour has a high fat content compared to grain flours. Medium-chain triglycerides (MCTs), which make up the majority of this fat and are mostly saturated, may help to reduce inflammation and support a healthy metabolism (1, 2).

Although it’s debatable, saturated fat from coconuts probably has a different impact on your health than fast food, fried foods, and processed meats—and it might even have advantages (3, 4).

Additionally loaded with antioxidants, coconut flour also seems to possess antibacterial qualities (5).

Which flour works best for bread?

Between 12% and 14% more protein is found in bread flour than in all-purpose flour. This makes this kind of flour perfect for making substantial sourdoughs, soft brioche, and lacy English muffins, among other types of bread. Due to the high protein content, these doughs have strength and flexibility that allows them to expand and trap carbon dioxide bubbles created during fermentation as they proof.

For chewy noodles, like these simple handmade ones from Epi contributor and cookbook author Hetty McKinnon, bread flour is also excellent. Just 1% more protein is present in King Arthur Flour’s Unbleached Bread Flour (12.7%) than in its All-Purpose Flour. Even while bread flour is more than sufficient for daily breads, some expert bakers use high-gluten flour with a 14% protein concentration to give dense, chewy doughs like bagels and pizza dough extra strength.