Everything You Need To Know About Flour Slideshow

All-purpose flour is made from a combination of soft winter wheat and hard winter wheat, making it an optimal choice for all kinds of baking. One thing to consider, though, when using all-purpose is whether you want to use bleached or unbleached.  Some bakers don't notice a discernible difference in their finished baked goods, while others claim that bleached flour results in better volume, tenderness, and even flavor. One common misperception is that because bleached flour is whiter, it is somehow purer. Since such chemicals as benzoyl peroxide and chlorine gas are used to bleach it, though, "pure" might not be the word. (Potassium bromate and/or ascorbic acid are also sometimes added to counteract the gluten-weakening properties of chlorine gas.) Additives can change the level of flour proteins, which is why some folks say they yield tenderer baked goods. These chemicals are not thought to be a health risk, although some will argue this point. While all these things are important to consider, a good tip is to use whichever kind of flour is called for in a particular recipe. 

Bread flour is preferred for yeast breads, pizza dough, rolls, and focaccia. It has a higher protein count than other flours, making it preferable when working with yeast. This is because yeast produces carbon dioxide gas that helps bread rise, but it is also gives the bread the structural support from gluten to hold its volume. King Arthur Unbleached Bread Flour with 12.7 percent protein is a good choice for bread flour. 

Cake flour is typically bleached, although unbleached versions can be found. It has the lowest protein content, therefore making it appropriate for light and fluffy baked goods such as cakes, muffins, and biscuits.