It’s a rainy day here in Sacramento, CA but we are still having a great day. Saturday is here, and that means Food For Thought is here!! Today’s thought is on flours, and knowing your flour. Check out the video that I linked in this post below.
What is very interesting about flours in general is that each flour offers a different percentage of protein and depending if you dampened the flours or mix them, they will react differently. Below is a chart to better understand how much protein is in each flour and the different types of flours.
Know your flours:
Bread Flour: 12-15 % protein
All- Purpose Flour (AP): 10-12 % protein
Cake Flour: 6-8 % protein
Pastry Flour: 8-10 % protein
High Gluten Flour : 14-15 % protein
Whole Wheat Flour- 14 % protein
Self Rising Flour- 9-11 % protein
Semolina Flour- 13 % protein
Full Fat Soy Flour- 40 % protein
Low Fat Soy Flour- 52 % protein
Corn Flour- 10 % protein
Rice Flour- 9- 10 % protein
More protein means more gluten means more structure. More protein is ideal for breads, cookies, and baking with yeast.
When baking cookies or pies, the more flour you add, the more protein you are adding. Every tablespoon of flour counts.
Use cake flours for biscuits, cakes and pie crusts.
Use low protein flours for cookies, muffins and quick breads.
Always read labels. If a label said soft wheat, that simply means low in protein.