*DISCLAIMER*
Bad words used. You might cry.
Here is a low-down on the different types of flours that I use when baking. I always get asked; Which is the best? What can I use? Can I use this instead?
This should give you some insight on what flour to use in the future and how the protein percentage can ultimately affect the result.
1. All purpose flour/plain flour
2. Bread flour
3. Cake flour
4. Self raising flour
5. Type "00" flour
6. Whole wheat flour
7. Semolina flour
8. Rye flour
9. Barley flour
10. Gluten free flours
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