Has anyone used this flour? I found some of the unbleached white Hungarian flour at my local Wally-world and thought I'd give it a try. I heard it's supposed to have a high protein content. I made some Norwich Sourdough with it and unfortunately, it was a bit of a flop. I didn't get any oven spring at all. Admittedly, it was likely due to user error. I may not have kneaded it long enough, or let it go too long during the bulk rise, or failed to get a tight enough skin during shaping. I'm still trying to get a feel for these things. I was also using a brand new starter. I baked some loaves directly out of the fridge and some after rising for 30-45 mins and they all came out just the same, so I don't think they were overproofed. What I thought was interesting is I used some of the extra dough for pizza. I worked in my little bit of starter discard from the morning feeding and some extra flour to make up for the extra hydration in the starter. I kneaded it a bit more to develop the new flour and let it rest. But when I went to stretch the dough it had elasticity but no strength and just tore all over the place. I started wondering if the flour had something to do with my bread failing after all. Anyone have experience with this flour? Is it appropriate for bread or maybe need to be handled differently than AP or "Better for Bread" flours? -Heather
I have seen it at Walmart but have never used it. The Wheat Montana in the Blue bag has been working great for me if your store has it. My store has a hard time keeping it on the shelves.
Bandicoot...although this is an old thread, I thought I might add another insight to your post. OK, I've been reving up my starter and getting in gear for winter sourdough baking. So, I bought some of this flour and had the aame issues with it as you descrbe. There was something weird about the texture when kneaded. No oven spring to speak of, and just seemed to not want to develop gluten strands.
Like you, I'm not positive my results were not operator error, I'm just descrbing the issues I had and the bread not being up to my usual speed.
The "High Altitude Hungarian Flour' can be used for: Pan Breads, Pancakes, Biscuits, Muffins, Quick Breads, Pizza Crust, Tortillas, Batter and Breading. It is 'Normal' unbleached flour. It is NOT made specificly for "High Altitude" baking, so you will have to adjust your recipe for High Altitude. It has around 10% protein, more than Pastry and Cake flour and less than bread flour of around 12-14%, this is a MUCH better flour to use for your recipe (cake flour). All Purpose flour has around 8-12% of protein in it.
Hope this helped. I know it is 8-yrs later LOL