Why your bread changes every time: flour. #recipe #bread #cooking #food

Why your bread changes every time: flour. #recipe #bread #cooking #food

Flour isn’t “just flour.” It’s starch + protein, and the protein % tells you how much structure (gluten potential) you’re working with.

Part 1 cheat sheet:
All-Purpose (about 10–12% protein): the all-rounder for cookies, muffins, pancakes, quick breads.
Bread flour (about 12–14% protein): stronger dough, more chew, better lift—focaccia, pizza, bagels, loaves.
00 flour: “00” is mostly the grind (fine), not the strength—protein varies, so read the label.

Part 2 next: whole wheat, semolina, and gluten-free flours.