King Arthur Flour Sir Lancelot Hi-Gluten Flour - 50 Pounds

King Arthur is one of the best flours out there. I absolutely love this flour for baking my sourdough. Its protein and gluten content makes all the difference in creating strong dough/beautiful loaves.

I can see no difference in sourdough baking this Sir Lancelot to the King Arthur's bread flour. Great oven rise and perfect crumb. Flavor's always nice.

Review of King Arthur Flour Sir Lancelot Hi-Gluten:Excellent flour for baking! High protein (14.2%) gives elastic dough, ideal for baguettes, bagels and pizza. Easy to knead, baked goods are airy, with a crispy crust and rich taste. High quality, no bleaches. After a week of use - only delight! I recommend it to all bakers!

Some of the best flour out there for baking.

Super soft velvet feel. This is white flour I was expecting darker, looks better than store bought gold metal even better than robinhood. 2nd review after baking. Initial rating 5stars for appearance and softness alone.

Not my first rodeo with Sir Lancelot and it never fails to deliver extra chewy sourdough with a lovely crust and crumb. This order was no different. Great rise, flavor and results.

This took my novice sourdough breadmaking to a whole other level!I just began the sourdough journey in February, so I'm definitely a newbie, but I was having such hit-and-misses with not only my results, but also the strength and status of my starter. I had grown really discouraged and frustrated.Setting out to figure out answers, hours of research told me that a lot of the success of how sourdough loaves turn out depends on the quality and protein content of the bread, I decided to spring for this.In one month I've gone through enough loaves to use up an entire 50-lb bag of Sir Lancelot flour.Why?Because EVERYONE KEEPS ASKING FOR MORE!You won't be disappointed.EDITED TO UPDATE JULY 1, 2024:Yep, still my go - to flour! I now have it on Subscribe and Save, and it's the only flour I'll use for my now-booming sourdough habit :)My no-fail recipe:(I feed My starter every morning, and I make this recipe after dinner every evening)Mix togther: 180g starter + 400g water.Add 600g Sir Lancelot flour, and mix with one of those Dutch whisks until all flour is incorporated.Cover and let sit for an hour.In a small bowl, mix 1,Tbsp table salt with a couple Tbsp water, and dump this on the dough.Stretch and fold your now super stretchy dough until you can't anymore. Cover.Wait another hour, then stretch and fold again. Cover.(Most of the salty water will be mixed in, but you will have some still not.)Leave the dough rising on the kitchen counter until you're ready for bed, then pop it in the fridge overnight.Whenever you're ready the next day, put your covered cast iron Dutch oven into the oven and preheat to 450°.When the oven beeps, take out the Dutch oven and remove the lid so it's ready for you.Take your dough out of the fridge, and plop it onto a lightly floured surface.Shape, dust, score, and put it either on some parchment paper (super helpful hint: crinkle your parchment paper under running water before using; it helps the steam development and forms to your Dutch oven better), or on a silicone bread sling.Put dough in Dutch oven, cover with lid, and bake for 30 mins.Remove lid and bake another 20.Remove from Dutch oven and let cool.(Ha ha - right. Just wait as long as you can, so the steam -moisture- doesn't all escape the bread)

My one star is for the packaging. I love KA Sir Lancelot flour but when my package arrived the top was taped shut with clear packing tape. I have no idea if the flour was really SL or if it had been replaced with something different. Just made my first dough with this batch and it works more like All purpose, not high protein but I did alter my regular recipe somewhat so am not sure. Can’t remember what vendor fulfilled the order, it wasn’t direct from the KA site. Would not order from this vendor again!