"We may receive a commission on purchases made from links. I could make a real case that there's never been a better time to be an enthusiastic home cook or baker. Ingredients from all over the world are available to us in season and out, bookstore shelves are thick with cookbooks, and our web browsers and TV networks can provide us with an endless stream of food-related content, instruction, and inspirational programming."
"If you've heard that term before and wanted to know what strong flour actually is, here's your opportunity. Although I trained as a chef, not a baker, I've been baking bread for well over 40 years now. I've run an in-store bakery, made the bread for my own restaurant, and am also something of a food-science geek. So buckle up, while I explain what strong flour is and why it's different from other types of flour."
"It's because it's made from hard strains of red or white wheat, which tend to grow best in colder climates, like the great wheat-growing belt that spans the vast prairie region of the U.S. and Canada. Soft wheat grows better in warmer climates. The difference between hard and soft wheat largely boils down to their levels of gluten-forming protein. Hard wheat is high in gluten, and soft wheat is lower in gluten."
Home cooks now have unprecedented access to global ingredients, abundant cookbooks, and extensive online and broadcast food instruction. Many media sources and short videos present techniques or ingredients without full explanation, creating confusion for beginners. Strong flour is produced from hard strains of red or white wheat grown in colder climates and contains higher levels of gluten-forming proteins. Soft wheat, which grows better in warmer regions, yields lower-gluten flours. Regional distributions of hard and soft wheat cause variability in all-purpose flour characteristics across different areas. Higher gluten content in strong flour makes it better suited for bread, artisan loaves, and other yeast-leavened baking.
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