Walk into any supermarket and head to the baking section. Once there, you will almost certainly be greeted with a bewildering selection of flours to choose from … supermarket brands, named brands, white, wholemeal, brown, organic, rye, seeded, pizza, the list goes on.
There will also be flours which, whilst they can be used to make bread, generally produce loaves that are inferior to those made with proper bread flour. These include plain (or all-purpose), self-raising and sponge.
So to make a loaf bread, which flour do you choose?
Continue reading ““Which Flour Do I Choose?””
The Cook's Digest 