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this post was submitted on 16 Jul 2024
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There is a brand of flour called King Arthur that seems pretty decent as far as brands as a general concept go. I don't get them all the time as their stuff does tend to cost more, but I've found my bread machine has consistently done better with their stuff than any other flour I've tried (I'm not sure exactly why, what is there to get wrong with grinding flour, that would enable a significant difference in quality to exist?), they don't seem to have gotten any worse over the time I've known about them, and operate as some sort of employee cooperative from what I've read.
I can attest to this as well. My wife makes pizza dough from scratch using King Arthur. She's been doing so for almost 18 years now and we have not noticed a decline in its quality.
King Arthur is awesome. I also buy olive oil and einkorn flour from Jovial. Einkorn is in the ancient grain category I guess and I find more digestible than typical flour. It is a bit different tasting and to work with, so its not a straight 1 to 1 replacement however. https://jovialfoods.com/einkorn/flour/