Flour

Flour is the backbone of baking. The type you choose affects texture, rise, and structure — understanding the differences is one of the most useful things a home cook can learn.

Common types

• All-purpose (plain) — 10–12% protein. The versatile default for most recipes.
• Bread flour (strong) — 12–14% protein. Higher gluten development for chewy breads and pizza.
• Cake flour — 7–9% protein. Fine, soft texture for tender cakes.
• Whole wheat (wholemeal) — includes the bran and germ. Denser, nuttier, more nutritious.
• Self-raising — all-purpose flour with baking powder mixed in. Convenient but gives less control.
• 00 flour — finely milled Italian flour. Standard for fresh pasta and Neapolitan pizza.

Measuring

Flour measurement is the single biggest source of baking errors:

• Weight is best — 1 cup of flour can vary from 120 g to 160 g depending on how you scoop it.
• Spoon and level — if measuring by volume, spoon flour into the cup and level with a knife. Never pack it.

Gluten

Gluten forms when flour meets water. More mixing = more gluten = chewier texture. This is desirable in bread but not in muffins or pie crust. For tender baked goods, mix just until combined.