are branded flours better??

[aimz78]

A friend who bakes a lot said to me that she only ever uses a branded flour as opposed to a generic brand and it produces better results. . . .I use the "supermarket" cheaper brand as they are much cheaper and I thought they were pretty much the same.
Any experienced bakers with an opinion on this???

[Turkish Delight]

Honestly, i bake a lot too and i just use Aldi flour. I find they are just as good as the expensive flour.

[mrsmac]

I bake heaps and have always used homebrand flours and everything turns out well. Since I have never used branded flour I can't definitely tell you though, mmm maybe I should do a comparison bake?

[ezymay]

I reckon the quailty is pretty much the same. I do use an organic one but that is my only preference I still use the coles brand just the organic one.

[Reyna]

I've been wondering this myself....I look forward to seeing peoples opinions!

[Floweryfields]

No I don't think so - a great tip that I use, when using SR flour, add a teaspoon of extra baking powder to get a nice rise!

[AnyDream]

I think it mostly makes a difference with bread. Good quality flour has a higher protein content that affects the structure/density of the bread. It's the difference between a good pane di casa loaf (high protein) vs cheap fluffy white bread, if that makes sense.

[Floweryfields]

Yes - as Marydean says, bread does matter, you need a high protein bread flour, normal flour just won't do it - but for regular baking, no.

[Bathsheba]

Ah interesting question! I've always used White Wings. I also always check the used by date... freshness is important... I know that much.