RE: FLOUR FOR BAKING
Posted Wednesday, October 12, 2011 at 12:29 PM
I use whole wheat pastry for cookies, cakes, muffins, etc. For yeast breads I use the white whole wheat - it gives a lighter color, that looks more "normal" (except when I put a lot of cinnamon in).
I have discovered that not all pastry flours are alike. I didn't like arrowhead mills, as it seemed more grainy/healthy. My hands down favorite is Great River Milling flour, produced in Wisconsin. It is so fine that is very close to refined flour. They have amazing customer service too. I once ordered 2-25 lb bags, and shortly afterwards, my husband asked what I was doing different to muffins cuz they tasted like they had sand in them. I discovered that it was the flour, and emailed the company. I got a call from the president - he told me to mail him a sample. About a week later, the president called me again and said he was on his way to the mill to check that my flour was well screened before sending it. A few days later, 2-50lb bags of flour arrived on my porch! I am now a loyal customer, not only for the quality, but for the service! I buy it through a United Natural foods buying club (unfi.com). It is available only in the Iowa and Indiana warehouse territories. If you live in these areas, your local health food store may carry it in their bulk bins - ask for it! If you are not in these areas, keep trying different brands or different bulk bins (sometimes the source is listed on the label.
That was a long answer! I do a lot of baking.