Strong Flour Isn’t Always the Answer
One of the most pervasive myths in the world of bread baking is that you need "strong flour" to make good bread. This idea is often reinforced by North American flour classifications like "bread flour" and "all-purpose flour," which, in essence, are marketing terms rather than clear distinctions. So, is strong flour necessary? Well, it’s easier to make bread with strong flour, which is likely why many bakers opt for it. But the truth is that North American flours are some of the strongest in the world, and bakers across the globe have been making fantastic bread with much weaker flours for centuries.
Costco Organic AP vs. King Arthur Bread Flour: Does It Matter?
This question gets asked a lot: Does it really matter if I use Costco Organic AP flour versus King Arthur Bread Flour or Special Patent? The simple answer is no—either can make great bread, as long as you are a baker. The flour itself is rarely the problem when things go wrong.
For those who are just getting into bread, the key is to level up your skills and focus on the bigger picture. Becoming a baker means learning how to adapt, rather than relying on a specific flour to carry the weight for you.
If you’re just trying to put delicious, nutritious bread on the table, the most important takeaway here is that proper fermentation is what truly makes bread great. The flour is a component, but the fermentation process brings out the flavor, texture, and nutritional benefits of the bread.
Strong Flour = More Gluten, But What Does That Really Mean?
Yes, stronger flour usually means more gluten. And while gluten is essential for creating structure in your dough, more gluten doesn’t automatically mean better bread. It just means the dough will have more elasticity and strength.
The truth is, bread-making is a nuanced craft, and flour alone is just one ingredient in the bigger picture. To really excel, you need to understand how flour, hydration, temperature, and fermentation time all interact. It’s less about the protein content in your flour and more about how you formulate your recipes and how you handle and care for the dough.
Let’s Be Bakers, Not Just Bread Makers
Here’s the thing: Baking is an artisan craft, one that takes time, patience, and practice. Lots of practice. I’m here because I want to see more bakers succeed. Our food system is broken, and I truly believe that cottage bakers can help fix it by bringing back the village baker.
That said, it took me two full years of consistent effort to start producing bread I could confidently say was “good.” And it wasn’t until the fourth year that I truly began to feel like I understood what I was doing. Baking is simple but not easy—it’s a lifelong journey, and you’ll make plenty of mistakes along the way.
My Journey: Learning Through Experience
When I started my community-supported bread program during the pandemic, I was baking a dozen or so loaves twice a week using King Arthur Bread Flour and whole wheat from Janie’s Mill. Even though I’d been baking sourdough for over six years, I was still far from being the baker I wanted to be.
As my business grew, I switched to King Arthur Special Patent flour because I could purchase it in bulk from my supplier. Later, I made the move to Central Milling ABC+ (which is the same as Costco Organic AP) to go fully organic. Each time I changed flours, there was an adjustment period. It’s important to understand that flour behavior is never constant—seasonal changes, variations between harvests, and even differences from lot to lot all affect how your dough will perform.
Costco Organic AP: A Versatile Performer
Let’s take a closer look at Costco Organic AP. It has slightly lower protein content and higher ash compared to other flours. It also has slightly higher ash, and produces a more extensible dough. Once I was used to it, I felt it actually performed better, whether I was making lower hydration baguettes or rolls, or higher hydration hearth loaves of sourdough.
This goes to show that flour is less about protein content and more about how you interact with it. When you understand your flour and how it behaves, you can adjust to create the exact texture and flavor you’re after.
It’s About the Dough, Not the Flour
Let’s reframe the question about flour choices. Let’s really focus on what’s important which is our relationship with the dough (and the bread), no matter which flour we are using.
If organic is important to you, for whatever reason, then figure out how to make amazing bread using all organic flour. If it’s not important, or cost prohibitive at lower volume, then figure out how to make amazing bread with conventional, knowing that all you are adding is just water and salt.
Finally, remember that other cottage bakers aren’t your only competition and that people can buy actual sourdough, made with just flour, water and salt from Trader Joe’s, Whole Foods and others.
Leveling Up as a Baker: Invest in Yourself
The key to improving as a baker is leveling up your skills. To do this, you need to look beyond quick fixes from influencers on TikTok or Facebook groups. While they offer community, they don’t necessarily provide the knowledge needed to become a true baker.
Invest in learning from real bakers, whether through books, online courses, or apprenticeships. If possible, spend time in a bakery—even if it’s not a sourdough bakery—because the lessons you’ll learn in one week of real-world experience will far exceed what you can pick up from a year of watching videos.
Baking is a craft that takes time, dedication, and continuous learning. It’s not just about choosing flour—it’s about understanding the full process and becoming a true artisan.
