Bread flour is much like all-purpose flour, save for the fact that it’s often made from just a single type of hard wheat (versus a blend). It’s high in gluten, as you’d expect (usually around 13 percent) and because of that it produces the highest, fluffiest and chewiest breads. Oftentimes millers will add special “dough […]
READ ONWhite wheat flour is very similar to whole wheat flour, except that it’s made from a blend of hard and soft white wheats as opposed the more common (at least in America) red wheats. It has almost identical characteristics to conventional whole wheat flour, save for the fact that it has a milder taste. The […]
READ ONHere we have a far easier animal to classify, since whole wheat flour (called “whole meal” flour in other parts of the English-speaking world) is a 100% extraction flour, simply whole wheat berries ground to a fine powder. The types of wheat used in whole wheat flour may vary from mill to mill, but in […]
READ ONIts other names are “family”, “occident” or “plain” flour. It is by far the most common type of flour sold in stores, but at the same time, the hardest to define. Why is that? Because all-purpose flour is a blend of hard and soft wheats that almost every miller combines in different proportions. Part of […]
READ ONHigh ratio flour is used almost exclusively by professional cake bakers, though it’s also found in store bought cake mixes. What makes this type of flour special is that it’s ground very finely and treated with either heat or chlorine (or both). What does that do? It allows the flour to disperse very, very evenly […]
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