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Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
kazoka30/Getty Images. This type of flour is likely already a staple in your kitchen, thanks to its versatility. It’s milled from a combination of soft and hard wheat and has a protein content ...
All-Purpose Flour appeared first on Reader's Digest. So long, baking confusion! We're breaking down exactly when and how to use bread flour vs. all-purpose flour. The post This Is the Difference ...
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.
All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% [18] (10–12% from second source [19]) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan ...
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
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