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Why I Converted to King Arthur Flour

My conversion to King Arthur Flour is 100%, and I will not be using any other flour. Ever. I stopped using bleached flour over 10 years ago, but didn’t know about the other additives that find their way into flour. I discovered that King Arthur flour is readily available in the stores and is NEVER bleached or bromated. Because I am an avid baker and use so much flour, I made this video to share what I learned about flour and hope others find this information useful. I am a dedicated label reader when it comes to food ingredients and do my best to use the most wholesome products I can find. I’m not perfect by any means, but I am definitely not in favor of ingesting unnecessary chemicals. Please share your thoughts on this video in the comments. Check out my other YouTube Channel: What’s Cookin’ Jersey Shore    / @whatscookinjerseyshore2372   What’s Cookin’ Jersey Shore features Andrea Tarr and Chef Umberto Turelli. Join them as they explore and review local gems of the Jersey Shore, interview chefs, and more. Secret Kitchens of New Jersey • Host: Andrea Tarr • Executive Producer: Gerry Romano • Camera, Lighting, & Sound: Jim Cook • Culinary Consultant: Chef Umberto Turelli • Key Grip & Gaffer: Enrico • Editing: Andrea Tarr Instagram: Andrea_Tarr Inquiries: [email protected]