I just got off the phone with King Arthur as well. I baked 4 beautiful loaves of bread this week and used up the rest of my Organic KA flour. I have two rising that are taking a longer time and the dough feels different to me - spongier and less stretchy. Out of curiosity (and fear) I looked at the bag of flour to make sure it was the "usual", and to see if there were any ingredient changes, since I have wicked sensitivities to additives (and allergies to some, like sulfites). Lo and behold, the label ingredients has the "may contain enzymes or...malted barley extract" wording.
The KA representative tells me they ARE SWITCHING OVER to the fungal alpha-amylase enzymes. I explained that lots of people who use Organic flour are doing so because we have existing medical conditions and sensitivities and we don't want to be experimental when it comes to our food. We just need PLAIN ORGANIC FLOUR without additives. I have walnuts, sunflower seeds, sesame seeds and honey in this bread, and have made the same exact recipe for years. This flour is obviously different, and now I have to worry that I will break out in hives from eating my own bread. Unacceptable.
I've got an entire Thanksgiving meal to cook and I use their flour to making bread for breadcrumbs for my dressing, I make rolls, piecrust, cakes, appetizers. The rep said he would pass along the info, but I suspect it's already a "done deal". Please call KA if you also have this concern: 800-827-6836. (it's the weekend so I just got through to the baker's hotline reps)
What else do you all recommend that we can buy? There is a Sprouts and a Whole Foods nearby, as well as grocery chains Kroger and Publix.
Thank you.
