Bread Flour With a protein content of 12% to 16%, bread flour is high in gluten and made of 99.8% hard-wheat flour.

By incorporating sourdough discard, these donuts have a unique, tangy flavor while maintaining a soft and fluffy texture. Perfect for reducing food waste, these donuts combine the wholesomeness of ...

Finding durum flour suitable for bread-making can be challenging, especially here in the U.S. However, more and more millers are now offering it in their lineup, and the flour can be ordered ...

Hard red winter wheat Hard red winter wheat, used mostly for bread flour, accounts for about 40% of total production and is grown throughout the Great Plains (northern Texas through Montana).

When using it in bread, it should be paired with a hard wheat flour, such as bread flour or a high protein all-purpose flour, to ensure a strong structure and decent rise.

Understanding what health benefits cake flour does – and doesn't – offer can help you be a more informed pâtissier.

Because whole wheat flour is rich in unsaturated fats, it spoils quickly. Even before you open the package, place it in a resealable plastic bag in the freezer; it should stay fresh for up to a year.

Southern cuisine revolves around biscuits and corn bread for good reason. High-gluten hard wheat, the kind needed for the best risen bread, is difficult to grow in our humid climate.

Bread Flour With a protein content of approximately 14 to 16 percent, this high-gluten flour is a blend of 99.8 percent hard-wheat flour with a touch of malt barley added to improve yeast activity ...