A Beginner’s Guide To Flour Basics.
Like most beginners, I used what was familiar to me, all purpose flour. The same flour my mom used. From the start, my baking journey had highs and lows. The cookies were wonderful, but the bread was tough and tasted yeasty, my cakes were dry and dense. I bought books about baking techniques and learned that wheat flours are milled differently for a particular type of baking. It all started to make sense.
For the sake of keeping this post short, I will cover the basic wheat flours that are the most common in the everyday kitchen. I am intentionally omitting a variety of flours made from other grains and seeds, such as rye, barley and gluten-free flours. If you are interested in baking with these flours, please search my posts How to Make Artisan Bread and Gluten Free Recipes.
Here are descriptions of types of flour and how to bake with them. Flours have a different percentage of protein/gluten. The percentage of protein affects the crumb and texture of baked goods. Experiment with these flours. Be patient and practice, practice, practice. This will help you to understand how the type of flour you use affects the outcome of your product. Once you understand how to use these flours, you will become a more creative baker.
Tip
When I try a new recipe, I first make it as instructed. If the recipe lists a specific flour as an ingredient. I use it.
All Purpose Flour
All Purpose flour is the most versatile of the flours. This flour has a moderate protein content of 10-12 percent. All purpose flour is referred to in some recipes as plain flour. It can be used with any recipe that has leavening agents or does not give you the type of flour to use in their recipe. It is ideal for, pie crust, brownies, biscuits, scones, and quick breads such as my Banana Bread or Spiced Pumpkin Bread recipe.
Self Rising Flour
Self-Rising flour contains baking powder and salt already added. It has 6.5-8.5 protein content, depending on the brand you use. It was invented in England in the 1800s to help sailors create baked goods on ships. You will find that older recipes and southern recipes call for self rising flour. Be prepared to increase the liquid in the recipe and expect the results to be a bit less tender.
Bread Flour
Bread is generally made from bread flour with 12-13 % protein content. Some bakers use flour with 14% protein content or higher for their artisan loaves to create high-rising crusty bread. You will see it referred to as strong flour in some recipes. Use bread flour to create excellent crusts on french bread and baguettes. Bread flour will make delicious Cinnamon Rolls, bagels, and brioche. It will take your bread baking to the next level!
Cake Flour
Cake flour is a low-protein flour made from soft wheat milled to a fine, silky texture. It is bleached and has protein of 7–8 percent. Cake flour has a higher starch content than all purpose flour; this soft flour absorbs more liquid, fat, and sugar, resulting in a tender, moist crumb ideal for cakes. Because it is bleached, cake flour produces a visibly pleasing white cake. Use cake flour to make angel food cake, sponge cake, madeleines, lemon pound cake and basic cake recipes. I am aware that there are recipes to make cake flour by combining flours with cornstarch. I have tried baking with substitute cake flour mixture and the result was that the crumb and texture was compromised. They work in a pinch, but to ensure that your results meet your expectations, always use the flour specified in recipes.
Pastry Flour
Pastry flour has a 9% protein content. It is ideal for baked goods that need a flaky texture. Use pastry flour for croissants, or pie crust. Experiment and use this flour with your biscuit recipe. Anything that needs that light, crisp texture. The same crisp flakiness we experience when we bite into a delicious croissant!
Double 00; aka, Doppio Zero or Tipo”0” Flour
Double zero has a medium protein content ranging from 11.5–13 percent. Double zero flour has strong gluten that is less elastic than other wheat. I use Tipo” 0″ with pizza dough and focaccia bread recipe.
Tip:
00 flour can be used as a substitute for all-purpose flour. I have used double zero flour in Lowell Inn Crescent Rolls and the results were good. I don’t recommend using it in a cookie recipe that has a delicate crumb, like Buttery Jam Thumbprints. The cookie will bake tough. Try not to use it as a thickening agent because it will thicken too quickly and may result in gummy or lumpy sauces and gravy.
Whole Wheat Flour
Whole wheat means the whole kernel is milled. It has 13–14 percent protein content and has more nutrients and fiber than white flour. Stone ground whole wheat flour is even higher in nutrients. Whole wheat bread is dense and heavy. It will require more water and longer kneading. Look for whole wheat recipes that combine whole wheat flour with all-purpose flour. This will take down the protein level and lighten the density of your whole wheat bread. Add it to spiced muffins, bagels, biscuits, and dinner rolls. I have great results adding a tablespoon of whole wheat flour to my pizza dough recipe. Experiment!
