Are you making a crusty artisan loaf? Something you want to tear apart with your bare hands? Then reach for bread flour. It’s non-negotiable if you want that chewy, bakery-style crumb.
Pizza dough? Please. Don’t even think about using anything else. Bread flour gives your crust that perfect balance of crisp on the outside and a chewy, satisfying thwack on the inside. You want that gluten. You need it.
But here’s the warning: using bread flour for pancakes or delicate cakes is a disaster. You’ll end up with a hockey puck. A delicious, protein-packed hockey puck, sure, but still a hockey puck. Respect the protein, people.
Self Rising Flour Vs Plain Flour - napsahaland
