#1  
Old 02-19-2009, 05:01 PM
Journeyman
 
Join Date: Mar 2008
Location: Gilbert, AZ
Posts: 359
Default King Arthur Italian-Style Flour

My mom sent me a bag of King Arthur Italian Style Flour for Valentine's day, and we tested it out on Tuesday night. The bag says "Bakes like Italian 00 flour--Perfect for pizza and breadsticks." And the texture of the dry flour felt like the Caputo 00 I bought from the import shop. But wow, when it was made into dough, it didn't perform anything like the Caputo (or even bread flour, for that matter). The dough was very difficult to work with, and kept tearing when Drew would try to stretch and toss the dough. Drew is really, scarily good at this dough-shaping stuff, and hasn't torn a hole in a single pizza until this batch of dough.

The flavor and texture when the pizzas were cooked was quite good. It's just the handling that was tricky and unsatisfying.
__________________
Nikki
Reply With Quote
  #2  
Old 02-20-2009, 03:08 AM
Apprentice
 
Join Date: Feb 2009
Location: Australia
Posts: 118
Arrow Re: King Arthur Italian-Style Flour

Maybe "King" Arthur needs to be demoted to "Prince" or even "Poorper"?
Have you contacted them over the problem?

Rastys
Reply With Quote
  #3  
Old 02-24-2009, 10:03 AM
Serf
 
Join Date: Feb 2009
Location: Vermont
Posts: 1
Default Re: King Arthur Italian-Style Flour

Thanks for sharing your experience. We are sorry to hear that the Italian Style flour didn't work out for your as expected.

Our bakers would be happy to troubleshoot with you. You can reach us at through email bakers@kingarthurflour.com or through our live chat at King Arthur Flour home page.

We appreciate your comments and look forward to hearing from you.

MJR @ King Arthur Flour
Reply With Quote
  #4  
Old 02-24-2009, 10:43 AM
Journeyman
 
Join Date: Mar 2008
Location: Gilbert, AZ
Posts: 359
Default Re: King Arthur Italian-Style Flour

I've heard very good things about the forums over at KA flours and the experts there that offer advice. I'd planned to head over there to see if I could tweak technique and get better results. Like I said, the taste and cooked texture were very good.
__________________
Nikki
Reply With Quote
  #5  
Old 02-24-2009, 10:44 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: King Arthur Italian-Style Flour

KAF -- thanks for jumping in. That's very responsive and appreciated. I bake every day with KA GP, white whole wheat and whole wheat, and I often ponder what a high percentage of my daily calories come from KA. Your flours are great.

That said, I still like Caputo for pizza and focaccia. :-)

Welcome guys,
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #6  
Old 02-24-2009, 01:11 PM
Bob C's Avatar
Laborer
 
Join Date: Apr 2005
Location: Cheshire, Connecticut
Posts: 93
Default Re: King Arthur Italian-Style Flour

I had small amounts of whole wheat flour, all-purpose and 00 (all KA) which I needed to use...mixed a batch of equal parts and it was pretty good. But how bad can it be in the form of a pizza....?....Haven't used Caputo yet, but i'm looking forward to doing so.
Enjoy.
Bob
__________________
Great pizza, a cold beer,a great cigar and great friends...my idea of a great time
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Is there a difference in Caputo 00 flour Beninio Artisan Ingredients 10 06-24-2008 01:37 PM
Italian Flour NewJerseyCricket Pizza 0 03-14-2008 06:28 PM
Italian Flour mylesonic Artisan Ingredients 2 06-13-2006 01:47 PM
How to Read an Italian Flour Label james Artisan Ingredients 0 06-02-2006 03:15 PM
Italian flour Yahoo-Archive Artisan Ingredients 6 03-23-2005 04:33 AM


All times are GMT -7. The time now is 08:49 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC