Published spec: type wholemeal, protein 12.2%. A 100 percent hard white whole wheat flour, milder and lighter in color than red whole wheat. The current pack prints 12.2 percent protein. King Arthur positions it as a one-to-one stand-in for classic whole wheat in bread recipes. Sold as a 5 lb bag. The maker's site blocks automated reading, so the spec text comes from the maker's own archived shop and foodservice pages plus pack PDFs captured between July and September 2026.
Contains: wheat (wholemeal)
Published spec: type wholemeal, protein 12.2%. A 100 percent hard white whole wheat flour, milder and lighter in color than red whole wheat. The current pack prints 12.2 percent protein. King Arthur positions it as a one-to-one stand-in for classic whole wheat in bread recipes. Sold as a 5 lb bag. The maker's site blocks automated reading, so the spec text comes from the maker's own archived shop and foodservice pages plus pack PDFs captured between July and September 2026.
The catalog window for King Arthur Golden Wheat Flour is 0–36 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Golden Wheat Flour | ||
|---|---|---|
Strength | — | — |
Protein | 12.2% | 14%+1.8% |
Hydration | — | — |
Maturation | 3.8-12.1h 22°C | 3.8-12.1h 22°C |
