Choosing the Right Flour
The flour sack is the foundation of your pantry. Understanding how to swap them—and when to leave them alone—is the difference between a tough biscuit and a light, airy roll.
Check the protein, not the brand.
Look at the nutrition label; the grams of protein per serving will tell you everything you need to know about how the flour will behave in the oven.
- Digital kitchen scale
- Sifter
- Airtight storage containers
What goes in.
- 12-14% proteinBread flour for chewy crusts and yeast breads
- 10-12% proteinAll-purpose flour for versatile kitchen needs
- 7-9% proteinCake flour for fine, tender crumbs
- 8-10% proteinPastry flour for flaky tarts and pie crusts
Measure by weight, not volume
Flour settles in the bag, leading to inaccurate measurements if you scoop with a cup. Always use a scale to ensure your ratio of flour to liquid remains consistent every time.
The method.
Identify the goal
Determine if you need structure (bread) or tenderness (cake). Higher protein equals more gluten, which provides chew.
Weigh accurately
A cup of flour can weigh anywhere from 120g to 150g depending on how it's packed. Always tare your scale and measure by grams.
Sift for consistency
Sifting aerates the flour, preventing lumps and ensuring even incorporation into your fats or liquids.
When it doesn't go to plan.
Store flour in a cool, dark cupboard inside an airtight plastic or glass container to prevent moisture absorption.
If a recipe calls for all-purpose and you only have bread flour, use a mix of half bread flour and half cake flour to mimic the protein level.
Bleached flour is treated to age it quickly, which affects the protein structure; use unbleached for most artisanal breads.
The ones that keep coming up.
Can I substitute cake flour for all-purpose?
Only if you want a significantly softer, more delicate result. It will struggle to hold up a heavy loaf of bread.
Why does my dough feel rubbery?
You likely used a high-protein flour and worked the dough too long, over-developing the gluten.
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