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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.
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 ...
3. 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.
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%.
However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour. [22] [23] [24] Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.