When Baking Bread, Think Twice Before Swapping All-Purpose And Cake Flour

Modern all-purpose flour, while a staple in kitchens worldwide, may not be the best choice for making bread. With its lower protein content, cake flour is ideal for pastries and cakes, but not for achieving a fluffy and chewy texture in bread. For the best bread, bread flour, with its higher protein content, is the top choice. Additionally, 100% whole-wheat flour offers a nutty flavor and greater nutritional content, though it may result in denser bread. White whole-wheat flour provides the same nutrients with a texture similar to white-flour breads.