29 Apr 2021

Which Flour to Use?

Submitted by susan
Flour type % Protein Best uses
Cake 5-8 Cakes, particularly those high in sugar
Pastry 8-9 Biscuits, cookies, pie crusts, pastries
Whole wheat pastry 9-10 Quick breads and muffins
All-purpose 9-12 Quick breads, yeast breads, cakes, cookies, and most everyday baking
Bread 12-13 Pizza crusts, yeast breads, and bread machine breads
Whole wheat 14 Use in combination iwth other flours to make hearty, hearth-style breads


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