Wheat Montana All Purpose White Flour, 50 Lb. Bag

Bought this flour when I couldn't find anything else, and thought I'd found my flour for life. White, silky - I was doubtful at first because it was so fine, but it made the most wonderful baguettes, bread, waffles... I was sure this would be my "forever flour." (Some of the older Amazon reviews seem to describe this product.) Fast forward -- after its being out of stock for awhile, I was finally able to reorder. I received four large bags, same bags, but of something totally different -- yellowish, gritty, dusty stuff -- I am so totally confused... Checked the brand's website, and I found the second product described as "natural white" -- no sign of the white, soft flour I got the first time (same company/blue bag/etc.) So -- it rises, but the taste of anything I make with it is flat, slightly unpleasant (to us), gritty. I make whole grain bread -- it's not like that, not chewy -- just slightly gritty. I am baffled by the difference. If anyone has any idea of what happened here, I'd sure welcome that info.MAY 2121 - Pulled this out of the pantry again, thinking maybe It would be ok for sprinkling on pizza pan under crust. Worse than I remembered -- it didn't "dust" the pan, but got stuck in it, gritty, yellow streaks - had to throw out that crust. Under-milled batch perhaps?? I can't use it for anything, and I'd bought 4 10-lb bags, since the first were so wonderful. Disappointing, to say the very, very least!MAY 25, 2021 - After several attempts to reach this company, Michelle called me back. I learned a few things that have changed my rating. (1) The bag of flour from my second order, the "gritty" one, the one I opened first, apparently is their whole wheat, and this was apparently a packaging error. That said, I've baked with a lot of whole wheat flour, and I would never choose this one. She offered to replace it (which I truly appreciated, but declined when I rechecked the order and, somehow, turns out I ordered two, but got three). She asked me to open one of the others, and voila! It contained my lovely white flour, just like the first batch I'd ordered. Why I had just assumed they would all be the same -- I don't know. But now, I have two bags of the finest white flour I've ever baked with in the pantry again, and I'm just tossing the other one. (2) In looking closely at every detail of the flour orders, I discovered that each order came from a different reseller. The "bad" one came from a reseller out of New Jersey - I will be checking that detail, and the reviews on the reseller page, for future orders of almost everything. (3) My memory of the details of previous orders is unreliable -- about dates, quantities, almost everything but the product. When I had reason to check these, not just relying on memory, it was humbling to see how far off I was. Bottom line: this is wonderful flour; resellers should have separate ratings from products . . . positive, negative, it's all misleading when those are mixed; recheck order details when anything goes amiss before taking action.

I use this flour weekly. I make all our bread and pie crusts, cookies, etc. with this. I definitely have to sift it, because it settles during shipping. But my family loves the bread made with this flour, it’s just better!

Take little time to put together. I am 71yrs old and if I can can do it, so can you. It is also very strong and sturdy, and rolls smoothly.

I have been using this product for about 8 months or more. I love the flour itself, the consistency is clean and light and all my breads and bakes goods come out amazing. I also originally chose to try this flour because of the plastic bags it comes in and the large size. I order this now on a regular basis and am very pleased with both the product itself and the plastic package. Especially during COVID finding a product like flour that it packaged as nicely as this is a great find when having to be delivered. The bag is also resealable. I do a lot of baking and really love this flour and will continue to use only this product. I strongly recommend giving this product a try.

I appreciate this flour more now that I have used all of it than when I had some. The replacement Costco flour, grown in Utah and organic, has not made loaves that rise as well as when I used this Montana flour. And the bread is more dense. It will take me a few tries to "dial in" this new flour. The bread machine strains with the density of the loaf. I guess I need to add more water. Because Costco sells in bulk, it will be awhile until I buy flour again, but it will be this Montana flour.

I've been using this brand exclusively for almost 2 years. I make sourdough bread mostly. So far I've made 2 loafs with this new shipment and something is awfully wrong. There is no strength in the dough. I do half whole wheat and half white and the whole wheat was doing all the heavy lifting so the problem wasn't as obvious, i thought i had over-proofed my first loaf and when I inverted it from the proofing bowl, i basically got a gooey pancake with no shape. it just spread like a blob.So then I made churros because it was my bday. For churros it is basically1 cup hot water to 1 cup of flour and you get a semi hard ball that is hard to mix. So i was going along, I added the flour and I was able to easily stir it. it was almost like pancake batter. I thought maybe I measured wrong, I added 1/4 cup of flour, it looked like it was starting to form a dough and then it quickly became liquid again. so i added some more and then some more till i almost tippled the amount of flour per water and I still had a gooey pancake batter that wouldn't even hold together. no stretchiness no nothing.this is when i new for sure that there was something wrong with the flour and not the proofing of the bread. So i tried to make a another loaf and same results. the hydration was the same as it had always been. for a few minutes it felt right, but after a little while the mixture kept loosing elasticity till i had an extremely lose dough. i was still able to shape it, but as it continued to proof it became close to liquid. if it wasn't for the whole wheat portion i don't think i'd even be able to get it into the oven.anyway. there is something seriously wrong here. I got 2 10lb bags and I'm gonna try the second bad. but i'm not confident.

I make bread with this every few weeks, and just add a Tblsp of gluten powder for one loaf to raise the protein content a bit and make it into more of a 'bread' flour. I also forgot to add the gluten once and it still came out almost as good. Makes great tasting bread that way, and great croutons from 3-day-old. The flour makes good pancakes too. Have made banana bread too best I ever made, but not used it for leavened cake yet so no opinion on that one, am sure it would be fine since it's AP flour.

My top flour go to!!