King Arthur Baking flyer/catalog this month

I actually have their white whole wheat flour on hand at the moment! My grocery store usually has it, along with their white and whole wheat flours.

I'll bet if you look on the KA Flour site, they'll have an article about how to sub white flour for the white whole wheat flour. You could also call their hotline. I love King Arthur.

I love getting their catalog. I have their containers and love that their air tight for my flour and powdered sugar. I had those OX pop up containers and they weren’t air tight. Their buttermilk pancake mix is to die for. It’s delicious.

I think there is a huge diffference in pizza dough with 0000 flour vs AP - so I’m suprised no one could tell. In my experience the 0000 flour makes a much lighter and crispier crust. I generally use half ap and half 0000 for my pizza crust — the ap makes it a little sturdier while the 0000 makes it lightens it up

Yum...looks good. I don't always look at the recipes, but sometimes something catches my eye. I was obsessed with their magazine Sift and was really sad to see it end. I sometimes find old copies in our library sale and always get them. I think I accidentally even bought some repeats! I refer to them all the time for ideas.

I still have the cinnamon star bread and marble rye on my list to try. I wanted to do at holidays, but just didn't have space for it!

I'm with sabrinae in that I think it makes a big difference in the crust.  I think  it also makes the dough a lot silkier and easier to knead.  Every time we go to the big Italian market which imports it, my husband asks "do we have enough of the good flour?"  

Anyway, re. the muffins, I would be less particular than the pizza dough and I would also use the regular flour without thinking twice!

Long-time (30 years!) King Arthur customer here. I have a shocking variety of many kinds of their flour on hand in my freezer. I am happy to send you some white whole wheat if you would like to try that recipe. Just PM me!

I loved Sift magazine. So many of my favorite, old reliable baking recipes come from that, their old-school printed newsletter of years ago, and now their website.

I am lucky to be in a place that I can afford to support smaller companies whose values I endorse. KAB is an employee owned legit do-great things company. I'm giving my business to them and not Bezos any more. 

Seriously, happy to send you some white whole wheat flour if you want to try that recipe with it. Otherwise, I routinely sub AP flour for it, or white wheat for the AP in cookie and muffin recipes.