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Comparing store brand flour vs name brand for my sourdough
Back in 2019 when I started baking in Portland, I swore by the expensive King Arthur bags. Last month I ran out and grabbed the Walmart Great Value at $2.50 for 5 lbs, figured I'd just use it for one loaf. Honestly, my rise was the same and the crust browned even nicer, so I've been using the cheap stuff ever since. Anyone else find brand loyalty is just habit when the numbers work out the same?
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derek_bell1mo ago
And once you go cheap, it's hard to pay triple for the same result.
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