Ingredient Spotlight: Bread Flour

I love making bread. As a result, I cannot sing the praises and importance of bread flour enough. It’s great for all my favorite loaves, and also for pizza doughs and yeast-raised pastries. Bread flour has a higher gluten content (and less starch), which makes it perfect for forming the gluten bonds needed to make bread, etc.

I happen to love King Arthur flour (which is why it’s pictured here), and it also happens to be the most prevelent brand in my local grocery stores and markets, so I always know I can find it. But whatever brand you chose, it’s worth having on hand. However, in most stores it’s sold in 5 lb bags, so if you’re not going to use it frequently, I’d suggest freezing it (which will prevent rancidity and those horrid little flour moths).