Bread flour has a higher protein content, usually around 12-14%. This higher protein is great for making yeast bread because it helps develop a strong gluten structure. Compared to cake flour ...

Strong white flour is available from large supermarkets. Combined with fat, liquid, eggs or yeast, strong white flour is perfect for making bread, puff pastry, Yorkshire puddings, and any baked ...

I love baking, especially sourdough bread. After years of saving grocery money on store-bought loaves, here are my best tips ...

Hard or “strong” flour has protein of 12-14 per cent and is preferred for making bread and pasta. “Soft” flour is around 9-12 per cent of protein and is better for baking cakes ...

Dust with flour and set aside to rise ... until the finished loaf has rested overnight. This powerful bread goes well with strong flavors, such as a richly flavored stew or aged cheddar and ...

Strong white flour is available from large supermarkets. Combined with fat, liquid, eggs or yeast, strong white flour is perfect for making bread, puff pastry, Yorkshire puddings, and any baked ...