Normally I would not take this much time for a review, but seeing this is 4.6 stars, I had to say something. This flour is not for me at all. I’m not a professional baker, but I’ve been baking for 20+ years, focusing on breads and occasional cakes. This sack was newer to our Sam’s, I had never tried, so thought I’d give it a go. My first red flag was no percentages, but I trusted the MM brand so went ahead.
The flip out spout is less than ideal, but I suppose that could be my user error. I got flour everywhere the times I had to refill my storage container, and I’ve done this often. But the overall package was thick and kept the flour inside, so ok.
Now for the use, and I focus on breads here. I make so many different breads it’s not even funny. I grind whole grain varieties and cut with AP for tenderness and rise. Portions obviously vary by recipe. And for those who ask, “but why not use bread flour,” I do, but there’s no time or space for that here, so I’ll just say protein content.
The short of it is, this flour reacts so oddly and inconsistently. There must be a softener or additive in it that makes it do what it does, I don’t know, but even with softer dough varieties like normal white, sweet rolls, and steamers, the result is never the same. And don’t even attempt a baguette or Italian with this flour, you will never get close any crust worthy of what it’s supposed to be. I also found that browning is nearly nonexistent. I’ve had my (very consistent and reliable) oven set to a 550° recipe only to have a dull beige crown come out. Very peculiar.
But not to be one to shy from a challenge or waste the product, I had to figure this out. Finally after getting one recipe mostly the same-ish results, the taste was...meh. There is a muted but very present blandness, if that makes sense. The barely subtle AP flavor should blend into the other grains, marry them, and round out the edge of the taste, but instead it masks them for a very strange pantry or staleness taste. It comes through the aromatics, specifically when you breathe out. It isn’t terrible, but also isn’t pleasant.
Combined with an awkward texture, I had to dispose of the pound or so that was left. I tried, but I’m back to my normal brand now. As for pastry, I suppose it could work for specific uses (cakes, muffins) since sweetness, chocolate, etc might take more of a front seat in flavor, but breads are my go-to. Based on what I’ve experienced, I would not recommend this for tarts, puff or pies though due to the crisping issues. Others may have been luckier, so go forth with what works if it did for you, but for me this is a pass.
Customer reviews for Member's Mark All Purpose Flour, 25 lbs. for
