Flour
by Glenn Hammett

Flour is the primary ingredient used in making bread. From wheat and other grains man has learned to make flour which is baked into the wonderful, flavorful breads that help us sustain daily like. Cakes,  pies,  pastry, pancakes, waffles, biscuits, scones, bagels and many other everyday items in our diets depend on flour used in their confection.

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Flour made from wheat is the most often used. Wheat flour comes in many varieties. The flour produced  depends on the strain of wheat, where and under what conditions it was raised. Wheat flour contains gluten which works with yeast to produce a light, flavorful bread. Wheat planted in the fall and harvested in the spring produces wheat high in gluten. Wheat planted in the spring and harvested  in the fall usually has less gluten. The flour produced from "hard" and "soft" wheat is mixed by the millers to obtain the desired qualities of flour needed.. The hard winter wheat has more protein. Although the protein level is not the only factor it is often used as an indication of how well the gluten will react to the yeast used in bread making.
Bread Flour is also called "strong" flour. It usually has a protein level of  12 to 15 percent. It usually milled from hard wheat. Because it has more and better quality gluten it is most often used in commercial baking and in home that use high powered mixers and bread machines. Many home bakers prefer this flour for making bread by hand. Some flour with lower amounts of protein are enhanced with ascorbic acid, enzymes,  and other dough enhancing additives are also called bread flour. Bread flour may or may not be bleached. 

All Purpose Flour is flour that is usually around  10 percent protein. It is made from softer wheat or is a mix of hard and soft wheat. Many home bakers use this flour for hand made bread since it is easier to knead. It is also the preferred flour for many bakers who specialize in artisan breads. This flour also is sold bleached and unbleached.

Self Rising Flour is all purpose flour that has had baking powder or other non yeast leavening agents and salt added. It is used for quick breads,  pancakes,  and other products that need little or no gluten development. There are a few recipes that call for this flour that use yeast but not very many.

Cake Flour is a soft wheat flour with low protein content used in making cakes and similar products. It is always bleached.

Whole Wheat: Flour that has not had the bran and other parts of the flour have been removed by being sieved (sifted). The bread from whole wheat is usually heavier and denser that white bread. You can also  purchase "wheaten" flour is is usually a mix of white and whole wheat.
 

 

Bleached or Unbleached

Most bakers don't like to use "green" flour. Aging flour gives it better baking qualities. It also turns the  product whiter. Millers can speed up the aging  process by exposing it a gas that turns the flour white  and artificially aging it. Many food critics claim that unbleached flour is superior. Millers and some  researchers claim that there is no discernible difference. This is one case where the home baker will  have make up their own minds.
OtherGrains
Flour is made from other grains and other things besides wheat.  Almost all of these do not have enough usable gluten to rise well on their own. Some people who are allergic or have medical  conditions that do not allow them to eat flour products that contain gluten. They  must rely on gluten free flours. However many of the other flours do contain gluten and must be avoided.