December 06, 2005


White Lily or King Arthur? Discuss...

I'm actually not too interested in the bread results, since I rarely bake my own bread.


Oooh. I've never used King Arthur flour, but I love White Lily and YOU CAN'T FIND IT HERE IN GOD'S COUNTRY. Travesty.

Posted by: Frazier at December 6, 2005 06:52 AM

No question about it--White Lily for me! It's made from soft white wheat, which makes cakes and pastries tender, with a finer crumb. Compared to King Arthur, White Lily is more like a cake flour in texture. Although I did learn that Carol "The Biscuit Lady" from the Loveless Cafe has always used Martha White.

Posted by: Meredith at December 6, 2005 07:01 AM

I have never used White Lily (never even heard of it), but I love King Arthur.

Posted by: blair at December 6, 2005 08:06 AM

I think WalMart carries both. I won't be able to check until Saturday. I enjoy getting there before 7:30 am on a Saturday and perusing the mostly empty aisles, before the maddening throng arrives.

I would have to vote for White Lilly. When I think of King Arthur flour I think of peasants and serfs (are they the same?) stooping over, harvesting the wheat by hand and then cranking a stone wheel mill. That's a lot of work for a biscuit.

Posted by: MarcV at December 6, 2005 11:08 AM

I go for King Arthur, when I feel rich. White Lily is too soft for the type of baking we do, for some reason.

Interesting question!

Posted by: melissa at December 6, 2005 11:23 AM

King Arthur! I really do like baking with it. Of course it doesn't hurt that it is based in my home town, Norwich, VT.

Posted by: Sarah G. at December 6, 2005 12:55 PM

White Lily! For biscuits, anyway. I've never baked bread. Isn't there special bread flour for that?

Posted by: Sarah at December 7, 2005 09:24 AM

I have never even heard of White Lily flour. I always buy King Arthur.

Posted by: chris at December 7, 2005 09:07 PM

Great post!

I don't know anything about flour, but I love the King Arthur pacakaging.

Posted by: Dean at December 8, 2005 08:16 AM