Plain and All purpose flour

wannabecook · #1 Sep 12, 2007, 10:57 PM

What is the difference between plain flour and all purpose flour?

Clough · Sep 12, 2007, 11:05 PM

From the following site: Flour, Types of Flour used in baking, Buying and Storing Flour

Quote:

All-purpose flour is a blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as "plain flour." All-purpose flour is one of the most commonly used and readily accessible flour in the United States. Flour that is bleached naturally as it ages is labeled "unbleached," while chemically treated flour is labeled "bleached." Bleached flour has less protein than unbleached. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, éclairs, cream puffs and popovers.

You also might want to check out the site mentioned above and the one below for some excellent explanations about the various types of flours and their uses.

Kitchen Dictionary: flour



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