Flour in Home Baking: Essential Tips for Perfect Breads, Cakes, and More

All-purpose flour: Made from a blend of hard and soft wheat, all-purpose flour is versatile and can be used for most recipes like bread, cakes, cookies etc. It has moderate protein content.

Bread flour: Made from hard wheat with higher protein content, bread flour is ideal for yeast breads as the extra protein allows the dough to tolerate kneading and rise properly Cake flour: Made from soft wheat, cake flour contains less protein than all-purpose flour making the batter or dough more tender. It works well for cakes, muffins and pastries

Whole wheat flour: Made from the entire wheat berry, whole wheat flour contains both the bran and germ in addition to the endosperm. It provides more nutrients but makes baked goods denser

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