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King Arthur flour

"John E. Johns" <jej@TSO.Cin.IX.Net>
Thu, 23 Jan 1997 15:47:42 -0500 (EST)
v097.n008.2
This is in response to Cheryl Yee who had problems with using King Arthur
Flour for Bread Machines.  I have an Hitatchi B201 bread maker and had
exactly the same problems.   I was using Red Star yeast and the loaf rose
beautifully in the bread pan and then fell while on the bake cycle.   I
finally used up the last of the flour and when I switched back to Gold
Medal Better for Bread flour the loaves improved. I suspect that part of
the problem was in the age of the yeast since the loaves were still not
back to what I consider normal size even after I switched back to the Gold
Medal.  Yesterday, I made a loaf with SAF yeast and it produced a normal
loaf.  Several weeks ago on PBS I watched Lora Brody make bread machine
bread for Julia Child using a Zoji and King Arthur flour but she used the
regular unbleached flour and not the bread flour!

Cheryl, I hope that this helps a little and lets you know that you were not
 alone in experiencing problems with the King Arthur Flour for Bread
Machines.