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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.
Self-rising flour is just finely milled flour with added leavener—specifically, baking powder and salt. It’s milled from soft wheat and has a protein content of approximately 9 percent.
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 ...
All-purpose or plain flour is a blended wheat with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high.
Pastry flour is more finely milled (somewhere between cake flour and all purpose flour), is unbleached, and is between cake flour and all purpose for protein content (around 8% or 9%). Graham flour is all that, plus it's whole wheat (has not had all the bran etc removed). 66.57.60.99 ( talk ) 18:44, 23 March 2012 (UTC) [ reply ]
This is in contrast to mass-produced flours which are generally produced using rollers. The process leaves the wheatgerm more intact than roller processes for producing wholemeal flour, [ 1 ] the larger pieces of bran and other components of the grain cause it to have a coarser texture but greater flavour.
In addition to its all-purpose flour, Bob’s Red Mill offers excellent specialty flours, including options for pastry and bread, many of which are available at a wide range of grocery stores. 3 ...
You spent months mastering a basic sourdough bread recipe—that’s amazing. Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is ...
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