Flour Power
Wednesday, May 30, 2012 at 11:00PM 
All-purpose flour is the workhorse of baking, but what about those other kinds, like pastry and cake flour? Ever wonder about the difference? It’s primarily about the protein. When protein and water combine they produce gluten, the glue of baking. Different flours have more or less protein, depending on their end use. Choosing flour with the right protein content will help your baked goods achieve the best possible texture.
When baking, always follow the recipe as written. Rather than substituting one flour type for another, look for a recipe that calls for the appropriate flour.
Bread Flour: At around 12 percent protein, this high-gluten flour gives a structured, chewy texture to breads.
All-Purpose Flour: About 10 percent protein.
Pastry Flour: About 8 percent protein – soft enough to keep your piecrust light and delicate, but strong enough to hold those flakey layers together.