This site is powered by Drupal. For all other uses, like cookies, cakes, pancakes, muffins, etc. Wheat flour, on the other hand, is super versatile. Great picture. That said, it seems hard to imagine how you could improve on those loaves! When white flour breaks down in your system, your body will treat it just as if it were white sugar, which can lead to weight gain. Whole wheat flour is made by milling the entire wheat berry, including the inner germ and outer bran, which gives it more nutrition and stronger, more robust flavor. See a prior post of mine per the link below. Protein adds strength to dough and enables loaves of bread to rise high. Recently I tried Bob's Red Mill, organic stone ground, and got loftier bread. I did use SAF instant yeast for the yogurt breads, and while the yeast was newly frozen, it worked as well for me as the active dry. Give it a try and you can always adjust from there... Good luck!! The package indicated it was good till 2011,but with repeated use, the damp air probably got to it. • The protein content in bread flour is much higher than that of regular flour. During the kneading process, it tends to literally cut, or shorten protein strands. Danai, in the search box on the upper left type in Shaping Loaves- tons of info there, plus a many videos on you tube that show you how. I have been measuring it down to the gram, 500 total, 250 WW and 250 BF, 300 WW, 200 BF 150/350 and so on and just keeping notes I have been measuring it down to the gram, 500 total, 250 WW and 250 BF, 300 WW, 200 BF 150/350 and so on and just keeping notes on how it all pans out! I find that this can result in a very light bread that my children like. So I ran with pictures that cooperated. You may also want to do a search on Scoring Loaves, lots of information there too! When originally created, bread flour was designed to be paired with yeast in order to produce the perfect baked good (usually breads). Soft wheat, often labeled “cake flour” (six percent protein) or “pastry flour” (seven to nine percent protein), includes less gluten, yielding a more delicate result. For bread making, hard whole wheat flour is the suitable choice to produce a tender loaf of bread because of the higher gluten content. Yes, you can substitute whole wheat flour for bread flour, but you will likely be disappointed in the final product. I buy mine in Whole Foods store for less than $5 for a huge bag, also like you store by freezing. Gluten has recoil and stretch properties, giving structure to your finished goods. When I grind my own wheat is there anything I can add to it as I grind it to get the same effect as Bread Flour or is there a type of grain I can grind to get more the effect of Bread Flour? Once there go to the bottom where I talk about milling, followed by a recipe, and yet another in the same thread showing pictures of "frankenloaves"  One reader made it twice and raved. This extra protein creates more gluten when kneaded in bread doughs. All-purpose flour is a blended product, made by grinding a combination of low and high gluten wheat varieties. If you can't find bread flour, adding gluten to all-purpose flour or a whole wheat flour will work. Bread made with a high proportion of rye flour can last longer than bread made only with wheat flour. Cake Flour On the other end of the spectrum, cake flour has one of the lowest percentages of protein (about 5 … Bread flour is milled from hard spring wheat, which has a higher protein content than the hard winter wheat used in all-purpose flour. Whole wheat flour sucks up a lot more water than white because of the bran and fibers not present in white flour. Bread flour does have a slightly higher protein content than regular white flour but the folks at King Arthur Flour say it can be substituted without harm. Bread flour has a higher protein content than its all-purpose cousin—about 12%. Big fan of the rise of the bread flour where as most of the WW flour loaves come out a little more flat but still very tasty. There are all different methods for this-the bottom line is that it takes hours for the bran flakes to properly absorb water. My whole wheat loaf is relatively light but will never be as fluffy as a white flour loaf-it has the bran from the kernel, after all. It actually has a significantly higher protein content than bread flour. In baking, you may be able to substitute higher ratios of white whole wheat flour to all-purpose flour than regular whole wheat flour before you notice flavor differences. Try with bread flour: Homemade Bagels. It's also important that hard red wheats (either spring or winter) will have more gluten than soft red or white wheats and are better for making bread. In fairness, I also used fresher yeast, in my higher loaf. The closest flour to bread flour would be regular unbleached white flour. – Strong flour for breads. Hope Preston is correct about the contents of whole wheat flour. Bread flour, says SFGate, is considered a high gluten flour, with a gluten content of up to 13 or 14 percent. This loaf of bread contains 80% Maida (White Flour) and 20% (Whole Wheat Flour), with the rest of the ingredients being additives and preservatives. Bread flour's protein, or gluten, content is 12-12.5%, while that of whole wheat flour is 14-14.5%, equal to that of high gluten flour which is used to make bagels. Cake flour, bread flour, pastry flour, and all-purpose flour (which are all made from wheat) vary primarily by the type of wheat they’re made from and their protein content, which is perhaps the most interesting and certainly the most significant difference between them, especially when it comes to baking. Thank you. For example, use the same amount of almond flour as you would wheat flour. http://www.thefreshloaf.com/node/17713/can-anyone-appease-my-frustration-home-milled-allpurpose-or-bread-flour, I don't grind my own, but have been getting very satisfactory results with a stone ground organic flour for my 100% whole wheat breads. Thanks again. Notably, this makes durum wheat flour less suitable for making bread. Gluten is the wheat's natural protein, and it's what gives baked goods their … Bread flour as you buy in the store is usually white flour made either with wheat which has a naturally higher gluten (protein) content than all-purpose flour, or is flour with added gluten. 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