I've learned to measure ingredients by weight and find my results to be consistent good bag after bag.

I use Member’s Mark All-Purpose Flour for just about everything! I originally started using it for my sourdough, but it has quickly become my go-to flour for so many recipes. I’ve used it for everything from sourdough and brownies to gravy, and it has worked great every time. I love having one versatile flour on hand that I can use for both baking and cooking. With a 25 lb bag, you get a lot of flour for the price, which makes this a great value for anyone who does a lot of cooking or baking. Definitely a staple in my pantry!

All purpose flour is pork's as well as Goldmedal.

My wife says you never go wrong with this flour

It's good quality flour for a price you can't beat. We have used this flour to bake all kinds of goodies for the kiddos. It's a perfect size bag for your holiday baking.

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This product is great for multi kitchen needs. We use it in cooking and baking. You can’t beat the price or protein level in this product. I also recommend the same brand bread flour for added chew in baked breads. This flour makes the best homemade sub sandwich rolls.

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.

Pandemic hobby: Discovered baking my own high altitude breads and cookies without preservatives keeps my body running smoothly. No more buying breads and cookies at the store! This 25 lb bag's price is right, I buy 2. Will buy again! Thank you Sam's Club!!!

Sam's Club has always been my go to for Bread Flour. I've been buying the bread flour offered in the store (think it was Bakers Chef or something like that) for about 25 years. Well....not carrying the same now and one my stores was offering this one so thought I would try. It has lumps that are hard. If I hadn't put it in my storage containers and thrown the packaging away, I would have taken it back. My bread is heavy, even after sifting which I haven't done for a very long time. Quality just isn't a Sam's Club quality product. Wish we could get the old stuff back. It made the best bread.......