Great Value (Walmart) Vs. King Arthur.

Today I’m baking 5 loaves of sourdough for my neighbor’s sister’s bridal shower brunch. They’ve been cold fermenting in my outdoor fridge since Tuesday.

I’m nervous about it because I could only find Great Value and White Lily bread flour. I went with GV. I never use anything but King Arthur because I get such good results. I could tell a difference in the texture when I was mixing it and shaping it. It’s just a different consistency in my opinion. I’ll give my results when I’m done.

It’s about half the price, so maybe I would consider buying it to feed my starter, but baking with KA is so consistent. Not to mention, I love all their bread accessories and baking merch. I’m a KA girl for sure! But I promise not be biased about the turn out.

I’ll report back 🙂

Alright! 8:30 AM

Here’s the first loaf.

In terms of baking times etc. I don’t see any differences, but there is a difference in rise and height. It’s still going to be delicious and it’s a non issue for sales, but I like my big bouncy boules. You can see the indents on the edges where it almost fell. The structure is more dense and heavier.

So yes, I think there’s a big difference. If I change my mind after these next ones I’ll update.

King Arthur is indeed better for bread making.