Bread Flour

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 […]

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High Ratio Flour

High 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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