Today, we’re learning flour 101 and the different types of flour. We will also look at their benefits to make smarter decisions next time you are baking.
This flour is typically 10-12 percent protein and is a great middle-of-the-road option for quick breads and crumbly cakes. It’s made from many different parts of wheat, including the germ, bran, and endosperm.
Whole wheat flour is made from about 14% protein and contains all parts of the wheat seed, including the germ, bran, and endosperm. It’s darker in color compared to most all-purpose flour, which is often bleached.
With only 6-8 percent protein, this low protein content is ideal for a tender and moist cake. It is an extremely finely milled flour and is very weak at forming gluten.
In general, pastry flour is what you’ll want to use to avoid heavy bakes and achieve more of an airy, fluffy texture. Pancakes, pie crust, and even biscuits can thrive with pastry flour.