Have noticed that there seem to be lots of different brands of flour. Can any of you seasoned bakers tell me if you see a hugh difference in using a mid range brand to one of the more expensive ones, and why?
Having a friend who worked as a flour scientist for many years, yes there's a difference in quality, but for the occasional home baker it's unlikely be much of an issue. She reckons the difference is often in the perfomance consistency rather than taste. Premium blends have stricter moisture & absorbancy tolerances and perform more reliably, economy blends are more variable (often surprisingly so she reckons). So for a cake business you might well want to stick to a particular brand, for occasional home baking, meh, non-value mid-range own brand will be fine. Though given that I can get McDougalls from Iceland for £1 for 1.5kg I tend to use that. For preference she usually buys McDougalls or Homepride, and for bread she reckons definitely premium every time because of the protein contents.