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  • 00 Flour

    Ground to extreme fineness, this flour is made from soft wheat varieties, and is frequently used in Italian pastas. The fineness of the grind makes 00 dough easy to roll to extreme thinness (necessary for pasta).
    Best for: Pasta, very thin crusts.
    Don’t use for: The grind is too fine for successful bread.

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  • All-purpose flour

    White flour milled from hard wheat or a blend of hard and soft wheat. It gives the best results for a variety of products, including some yeast breads, quick breads, cakes, cookies, pastries and noodles. All-purpose flour is usually enriched and may be bleached or unbleached. Bleaching will not affect nutrient value. Different brands will vary in performance. Protein content varies from 8-11 percent

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  • Alterna-Flours

    Although there are dozens of alternative flours available, we’ll focus here on the most common. When experimenting with new or unfamiliar flours, use tested recipes for the best result.

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  • Barley flour

    Barley flour has a natural maltiness in flavor, and is low in gluten. Speck recommends letting doughs and batters made with barley flour (and, actually, all whole grain flours) sit overnight. The rest period will soften the bran, make the product easier to work with, and round out the flavors.
    Best for: Barley’s malty-sweet flavor makes it ideal for sweet baked goods and cookies.
    Do Not Use For: As with other alterna-flours, 100% barley flour does not make for an ideal bread.

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  • Bread Flour

    With a high protein content, bread flour is made from hard wheat and contains a greater amount of gluten than AP, which is made from softer wheat varieties. When worked by hand-kneading or processing with a dough hook in a stand mixer, the gluten is developed and contributes to a chewier consistency, which is desirable in artisan breads. It brings excellent structure to dough’s, making it the “underwire bra of the baking world,” says Reid. Bois prefers to use it just for extra-chewy baked goods, like pretzels and bagels, due to its dense and heavy texture

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  • Cake Flour

    Similar in protein level to pastry flour (about 8-9%), cake flour is milled to an ultra-fine consistency. It is also traditionally bleached. Bleaching slightly damages the flour’s starches, allowing them to absorb more liquid and rise higher—an ideal quality in lofty cakes.
    Best for: Tender cakes, like sponges.
    Don’t use for: Cake flour does not produce a good bread product

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  • Durum flour

    Is a by-product in the production of semolina. It is usually enriched with four B vitamins and iron, and used to make noodles

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  • Gluten flour

    Usually milled from spring wheat and has a high protein (40-45 percent), low-starch content. It is used primarily for diabetic breads, or mixed with other non-wheat or low-protein wheat flours to produce a stronger dough structure. Gluten flour improves baking quality and produces high-protein gluten bread.

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