Alright, let’s talk about this Kyrol Premium High Gluten Flour stuff. I ain’t no fancy baker, mind you, just a plain ol’ cook. But I’ve used this flour, and let me tell ya, it’s somethin’ else.
First off, they say it’s “high gluten.” Now, I don’t know all the science behind it, but what I do know is this: it makes your bread rise up real nice. You know, like them fancy loaves you see in the store? This flour helps you get that tall, fluffy bread, not that flat, sad-lookin’ stuff.
They also say it’s made from “hard red spring wheat.” Sounds fancy, huh? All I know is, it makes for a strong dough. You can knead it and punch it, and it holds up real good. Not like some flours that just fall apart on ya. This stuff’s got some backbone.
Now, what can you make with it? Well, they say it’s good for all sorts of breads. Hearth breads, them crusty rolls, even bagels. I made some rolls with it the other day, and they were mighty tasty. Nice and soft on the inside, but with a good, chewy crust. Just how I like ’em.
- Breads: You can make all kinds of bread with this flour. The kind that makes your house smell all warm and cozy.
- Rolls: Soft and fluffy rolls, perfect for dinner or sandwiches.
- Bagels: Yeah, even bagels! Chewy on the inside, crispy on the outside. Just the way they should be.
- Pizza Dough: I heard tell you can use it for pizza dough too. Thin crust pizza, that is. Makes it nice and crispy, they say. I ain’t tried it myself yet, but it’s on my list.
- Muffins: Some folks even use it for muffins, though I always thought muffins were supposed to be soft, you know? But hey, to each their own, I guess.
One thing they talk about is “fermentation tolerance.” Sounds like big words, but what it means is, this flour can handle bein’ left to rise for a good long while. You know, some doughs, they get all fussy if you let ’em sit too long. Not this stuff. It just keeps on risin’ and gettin’ all bubbly.
Another thing I like is how this flour makes the bread so… I don’t know how to say it… “hearty.” It’s got a good texture, you know? Not flimsy or weak. It holds up when you put butter and jam on it, or when you make a sandwich. It’s bread that sticks to your ribs, the kind that fills you up.
Now, I’ve seen this flour in big ol’ bags, like fifty pounds! That’s a lot of flour, but if you do a lot of baking, it’s worth it. And it keeps for a good long time too, if you store it right. Just keep it in a cool, dry place, and it’ll be good to go whenever you need it. I keep mine in a big ol’ tin can, just like my grandma used to.
They also say it’s good for machinability and absorption. I don’t know what that means, sounds like factory talk to me. All I know is, it mixes up real nice in my old mixer, and it soaks up the water just right. Don’t get all sticky and gooey like some flours do.
And get this, they call it the “not-so-secret ingredient.” Well, I reckon it ain’t a secret no more, is it? But it’s true, this flour really does make a difference in your baking. It gives your breads and rolls that extra somethin’ somethin’, that little bit of magic that makes ’em special.
So, if you’re lookin’ for a good, strong flour that’ll make your breads rise up high and taste delicious, give this Kyrol Premium High Gluten Flour a try. It might just become your new favorite, just like it did for me. It ain’t the cheapest flour around, but like I always say, you get what you pay for. And this here flour, well, it’s worth every penny.
Now, go on and bake somethin’ good. Your family will thank ya.
Tags: [Kyrol Flour, High Gluten Flour, Baking, Bread, Rolls, Bagels, Pizza Dough, Fermentation Tolerance, Hard Red Spring Wheat]
