Bread flour is wheat flour (white, not whole wheat, meaning the bran and germ have been sifted out of the ground flour) that has a high protein content (usually around 14%) and is usually ground from hard red spring wheat rather than softer white wheat (which has a lower protein content). Initially powered by steam, today they run on electricity and operate by passing grains of wheat through pairs of rollers—a process that mitigates the high temperatures associated with stone milling (though grains may reach 95°F briefly, that temperature doesn't threaten to destroy any nutrients). * Bread flour typically has a protein content of 12-14%, all-purpose ranges from 9-12%, pastry flour contains 8-9%, and cake flour has about 7-8%. It has a higher percentage of starch and the least amount of protein (7-8%) when compared with other wheat flours, which keeps cakes delicate. Whole wheat and graham flours can be used interchangeably in recipes, so if you have one or the other, don’t be shy about substitution. *I specifically chose to avoid the inclusion of other wheats—einkorn, emmer, spelt, khorasan—in this guide since they aren't typically available at supermarkets and may need to be purchased directly from a miller. All products linked here have been independently selected by our editors. Coarsely ground semolina is commonly used for desserts, couscous-like pastas, and sometimes to prevent doughs from sticking to surfaces (pizza peels and sheets of fresh pasta are often dusted with semolina for this reason). To ward off rancidity, whole grain flours should be stored in an airtight container in the freezer for up to six months, because cool and dark conditions with the least amount of exposure to moisture and air slow down oxidation. Whole wheat flour makes up only 6% of all flour produced in the United States. Cake flour has the lowest protein content of all flours at 5 to 8 percent. All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd. Graham flour, named after Dr. Sylvester Graham, a prominent figure in the early nineteenth century health food movement, is a type of whole wheat flour that has a slightly coarser grind. Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop. The last two streams create lower quality flour—which the industry calls "clear"—comprised of the outer part of the endosperm. I’m going to break down the differences and show you, the home baker, which sack of flour to reach for, and when. The patent flour from different varieties of wheat can then be sold separately or blended with other flour to produce the bags of bread, all-purpose, pastry, self-rising, and cake flours available on supermarket shelves, which can last up to eight months stored at room temperature, up to one year if refrigerated, and up to two years if frozen. On the other end of the spectrum is Type 00: it has the finest grind, a powdery texture, and contains very little of the bran and germ.). Some comments may be held for manual review. She has baked in professional kitchens in Washington, DC, Boston and New York City. Hard wheat has a higher protein content (11-15%) than soft wheat (5-9%), meaning the former has more capacity for gluten development than the latter. A comprehensive guide to common wheat flours found in grocery stores: what they are, how they're different, and how to choose the right one for whatever you're cooking. If you’re new to pastry flour and are looking for a place to start baking with it, I recommend exploring Bob’s Red Mill and King Arthur Flour’s recipe databases, which you can find here and here. "Red" and "white" refer to the color of the bran. That’s why 100% whole wheat bread can be incredibly dense. Since removing the bran and germ also removes a significant portion of the grain’s nutritional value, starting in the 1940s in the US, flours have been enriched with iron and B vitamins (niacin, thiamin, riboflavin, and folic acid) in order to compensate for lost nutrients. The last is durum, which is a different species of wheat that accounts for nearly all of the other 5% (species like einkorn, emmer, spelt, and khorasan wheats are grown in very limited quantities). Depending on the recipe you use, where you live and where you shop, flour can be named differently.
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