Baking Fundamentals » Flour 101: Methods to Use Totally different Sorts of Flour
Posted on Printed: April 12, 2020 – Final up to date: September 30, 2020 By: Creator Leslie Kiszka
Half 10 of my Baking Fundamentals collection: Be taught in regards to the various kinds of wheat and gluten-free flours, what a flour’s protein content material means, and what sort of recipes you can also make with every.
I hope this helps! Are there any questions in regards to the various kinds of flour that I didn’t reply? Let me know within the feedback under!
What are the variations between flours?
In the case of flours, it’s the protein content material that basically differentiates one from one other. Flours produced from high-protein wheat (10-14% protein content material) are “hard wheat”, and flours produced from low-protein wheat (5-10% protein content material) are “soft wheat”.
Consider it this fashion: The upper the protein content material, the extra gluten it has. And the extra gluten it has, the extra power it has!
So if you happen to’re seeking to make an elastic dough that’s going to carry it’s form, you desire a high-protein, high-gluten content material flour. However if you wish to make a extra delicate and tender baked good (like a cake or pastry), you desire a lower-protein flour.
So, what are the various kinds of flour?
That’s an amazing query – and it’s an extended reply! So let’s dig in to what all of the various kinds of flours are, and tips on how to greatest use them.
Wheat Flours
We’ll begin with the commonest wheat flour (all-purpose), after which work our approach by in ascending order of protein content material.
Gluten-Free Flours
Different content material within the Baking Fundamentals collection:
– “9 protein flour”
“9 protein flour”