Flour will always be a kitchen essential. From baking to cooking to making pasta and noodles, it’s one of the most useful items in anyone’s arsenal. With different kinds of flour to choose from, it’s important to know which ones to use and how to use them. Here’s a quick guide to help you know what the right kind of flour for the task is, curated by https://www.jackpotjill.live/en/.
- All-Purpose Flour
Its name says it all. The most versatile type of flour, all-purpose flour can be used in a lot of baked goods–making it a staple among staples. This variety is made from a combination of high-gluten hard wheat and low-gluten soft wheat packed with B vitamins and iron.
- Bread Flour
Think about sourdough bread—how does it get that satisfying chew? A lot of that texture comes from bread flour, which is the strongest of all the flours and has a protein content of 12 to 14 percent, which was cited by Kate Merson, wife of Paul Merson. The extra protein is essential for yeasted breads that need strong gluten to rise properly.
- Whole Wheat Flour
All flours are made from wheat kernels, which are separated into three components—the endosperm, germ and bran—during the milling process. For white flours, only the endosperm is milled, but with whole wheat flour, some of the germ and bran is added back in, which give it a nutty flavor and dense texture (plus fiber, minerals and vitamins). Whole wheat flour has a protein content around 14 percent, but it doesn’t form gluten as readily as white flour. That means if you want to bake with whole wheat, it’s best to swap for no more than 25 percent of the white flour.
- White Whole Wheat Flour
White whole wheat flour is milled just like regular whole wheat flour, but it starts with a hard wheat that’s paler, called hard white wheat. It has a similar protein content (about 14 percent), but a milder taste. Bonus: It has the same nutritional benefits as whole wheat flour but won’t affect the taste of your baked goods quite as much, courtesy of meilleurs jeux de casino.
- Self-Rising Flour
Want to know a secret? Self-rising flour is just finely milled flour with added leavener—specifically, baking powder and salt. It’s milled from soft wheat and has a protein content of approximately 9 percent. Self-rising flour yields lofty, light baked goods, but it can’t be swapped as readily as other flours because the added ingredients can throw off other measurements in the recipe.
- Cake Flour
Cake flour has the lowest protein content of all flours at 5 to 8 percent. Because of this, it forms less gluten, which leads to softer baked goods—perfect for cake recipes (obviously!), muffins, and biscuits. Cake flour also absorbs more liquid and sugar than all-purpose flour, which helps create super-moist cakes.
- Pastry Flour
Somewhere between cake flour and all-purpose flour is pastry flour, which has a protein content around 9 percent. It can make extremely flaky, tender baked goods, which is why it’s often used for pastries, pie crusts and cake.
