Bread flour unscrambled

Which flour bakes the best bread? First, know that a grain of wheat has three parts: the endosperm which is the central source of the starch, accounting for 85 percent of the grain. Next to it lies the germ, accounting for only 2 percent. But this is the most positive element. It's the 'seed' that grows new wheat plants and it contains most of the whole grain's protein, vitamins and oil. Plus, pretty much all the flavor lies in the germ. Both of these are covered by the protective outer layer of bran.

When the mechanical roller-mill was invented, bran and germ were easily removed. And we fell in love with puffy bread with the texture of Kleenex whose starch had been bleached with chlorine. Now we're coming to our senses and buying more traditional breads. 

Wholewheat or whomemeal flour contains the whole grain of wheat, ground, if the label says 'stoneground', on a traditional millstone. It's the most pure form of flour, coming untampered.

Strong white flour is the best for bread baking. It has almost all the germ and bran milled out. They vary in strength depending on how much gluten remains in them. This is the protein that allows a dough to stretch and shape. Strong or hard wheats grow in extreme climates.`

Plain or all-purpose flour is a soft flour with less gluten that's good for cakes and cookies. It's the most commonly available and cheaper than others. It makes a reasonable loaf, too. 

Self-raising or self-rising flour is sold with rising agents mixed in. To make it yourself, to every 100 grams of plain flour, add 3 grams of baking powder.

Serious bread bakers will be pleased to know that Vace's, 3315 Connecticut Ave NW sells 00 Italian flour, the best for white loaves. It's also great for general baking - much more finely milled than regular flour. They will also sell you a chunk of fresh yeast if you ask. (Use left-over yeast to make Ginger Beer.)

If a recipe calls for high-gluten flour and you can't find any, Whole Foods sells Arrowhead Mills' Vital Wheat Gluten. To every cup of flour for whole grain breads you add 1 1/2 teaspoons and for white breads just 1 teaspoon per cup. Sift it in well with the flour.

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