King Arthur Organic Bread Flour

King Arthur Organic Bread Flour has a protein content of approximately 12.7%, which is higher than their all-purpose flour at around 11.7%. This additional protein translates to stronger gluten development, making it well-suited for artisan breads, sourdough loaves, and pizza dough. King Arthur Baking Company is employee-owned and based in Norwich, Vermont.

Yes, King Arthur Organic Bread Flour works well for building and maintaining sourdough starters because the higher protein and mineral content support robust microbial activity. Many bakers also blend it with whole rye or whole wheat flour during the initial establishment phase for added nutrients. The organic certification means the wheat was grown without synthetic pesticides or fertilizers.

Yes, King Arthur Baking Company became 100% employee-owned in 2004 and is also a certified B Corporation, meaning it meets verified standards for social and environmental performance. The company was founded in 1790, making it one of the oldest continuously operating food companies in the United States. It changed its name from King Arthur Flour to King Arthur Baking Company in 2020.

You can substitute bread flour for all-purpose flour in most recipes, but the higher protein content will produce chewier, denser results due to increased gluten formation. This is desirable for breads and pizza but may make cakes or cookies tougher than intended. For best results, reduce kneading time slightly or blend the two flours if you want a more tender crumb.