From AP to 00: A Guide to Common Wheat Flours

Over the last few months, faced with shelves devoid of the usual go-to flours, like good old all-purpose and bread, you may have found yourself wondering what you can bake with the flours that are left, such as whole wheat, self-rising, and instant.

This moment serves as the perfect opportunity to explore flour in depth and to demystify the flours you’ll find on supermarket shelves. All wheat flours are not created equal: Each flour has its own distinct qualities, from its protein content and how finely it’s ground to the variety of wheat it’s milled from, all of which affect the way it acts once made into a batter or dough. We're going to break down the differences and show you, the home baker, which sack of flour to reach for, and when.

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