King Arthur Flour Sir Lancelot Hi-Gluten Flour - 50 Pounds

My husband absolutely loves this flour! He uses it regularly for baking sourdough bread and homemade pizza, and the results are consistently excellent. The high-gluten content gives the dough great structure, chew, and texture every time. We've purchased this flour multiple times and keep coming back because of its reliable quality. Buying the 50-pound bag is a great value for anyone who bakes frequently.

My 2nd bag of flour. Great for making sourdough bread. Makes it taste so good Great value for the money. Compatibility. And even though I am not a baker by any means. Easy to store. A family member introduced it to me. I introduced it to a friend.

This is excellent flour. I use it to make sourdough. This wheat makes the best bread.

Get it! I switched to this from ballerina Farms flour. It works the same and is alot more cost effective. Use it for my starter and my bread

Great for making sourdough bread.

This took my novice sourdough breadmaking to a whole other level! I just began the sourdough journey in February, so I'm definitely a newbie, but I was having such hit-and-misses with not only my results, but also the strength and status of my starter. I had grown really discouraged and frustrated. Setting out to figure out answers, hours of research told me that a lot of the success of how sourdough loaves turn out depends on the quality and protein content of the bread, I decided to spring for this. In one month I've gone through enough loaves to use up an entire 50-lb bag of Sir Lancelot flour. Why? Because EVERYONE KEEPS ASKING FOR MORE! You won't be disappointed. EDITED TO UPDATE JULY 1, 2024: Yep, still my go - to flour! I now have it on Subscribe and Save, and it's the only flour I'll use for my now-booming sourdough habit :) My no-fail recipe: (I feed My starter every morning, and I make this recipe after dinner every evening) Mix togther: 180g starter + 400g water. Add 600g Sir Lancelot flour, and mix with one of those Dutch whisks until all flour is incorporated. Cover and let sit for an hour. In a small bowl, mix 1,Tbsp table salt with a couple Tbsp water, and dump this on the dough. Stretch and fold your now super stretchy dough until you can't anymore. Cover. Wait another hour, then stretch and fold again. Cover. (Most of the salty water will be mixed in, but you will have some still not.) Leave the dough rising on the kitchen counter until you're ready for bed, then pop it in the fridge overnight. Whenever you're ready the next day, put your covered cast iron Dutch oven into the oven and preheat to 450°. When the oven beeps, take out the Dutch oven and remove the lid so it's ready for you. Take your dough out of the fridge, and plop it onto a lightly floured surface. Shape, dust, score, and put it either on some parchment paper (super helpful hint: crinkle your parchment paper under running water before using; it helps the steam development and forms to your Dutch oven better), or on a silicone bread sling. Put dough in Dutch oven, cover with lid, and bake for 30 mins. Remove lid and bake another 20. Remove from Dutch oven and let cool. (Ha ha - right. Just wait as long as you can, so the steam -moisture- doesn't all escape the bread)

Great flour at a bulk price. I always trust King Arthur flour.

King Arthur "Sir Lancelot" Bread Flour Rating: 4 of 5 stars (excellent) I'm a home cook and sourdough hobbyist, and getting good quality minimally processes bread flour at a decent price, in bulk, can be a bit of a challenge at times, herein my corner of suburban USA ... esp since the war in Ukraine, and Trump's ill advised tariffs began. Ok, regarding to this flour ... Likes: > Protein 14.2%: Perfect level for noidles, pasta, breadmaking, and esp highly enzymatic sourdough. The base wheat was almost certainly hard spring wheat. > Free shipping: its hard to beat the free shipping on this from amazon, which from mills can often approach or exceedthe cost of the flour itself, depending on amount. > Competitive Price: I just reordered. My first bag was about $50-55 usd, and the second was $64, as of 2026. > Bulk: To store this (50lbs), I used three large clear polypro tubs by Cambro ... a 10L as my countertop daily use container, a 25L jumbo tub as my refill, and an 8L spare for the overflow. It was snug, but it fit, and lasted my household of 2 for almost 6 months. Nits: > ENRICHED: Im not a fan of enriched flours, because too often its a sign of corrections added to compensate for being highly processed. King Arthur (re: "Never bleached, never bromated !") is usually pretty reliable, which is why I first tried this label, but I was disappointed to discover it is enriched, in contrast to their basic bread flour (12.7% protein) which is not. Additions (see pic): Malted barley flour (aka "diastatic malt flour"), niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid. I malt and mill my own kamut wheat for added diastatic performance, and the rest are superfluous and unwanted for my needs. Bottom line: recommended, even though it is enriched.