Friday, January 18, 2013

Flour: What really IS the difference?

All Purpose: Just what it says! When a recipe calls for flour, this is what they mean. All purpose flour has an average protein content, which makes it able to adapt to a wide range of recipes; from bread, cookies, cakes, and as a thickener (roux).

Cake Flour: This has the lowest protein content, and also undergoes a unique bleaching process. The consistency is very soft and fine, much like powdered sugar. This is used most for light cakes, like angel food.

Self Rising Flour: This is used more for biscuits (hence the RISING part). Really, all this is is an all purpose flour with salt and baking powder mixed in.

Bread Flour: This has the highest protein content, which makes for a lot of elasticity and rise.

Whole Wheat: Due to the high protein content, this is not directly exchangeable with white flour.


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