Even experienced cooks write in to me that they are confused by the wide variety of flours found on grocers’ shelves. Now with the bread-baking craze, even more types and brands are being added each week. Certain types of flour are better for particular uses, so I’ll try to shed some light on the great flour mystery.

Flour, as most of us know, is very finely ground wheat. In earlier times, it was ground between two large stones. Today, modern mills used grooved, stainless steel rollers to crack the grain, allowing the germ and bran to be separated from the heart of the wheat, which is finely ground to form the flour. For whole wheat flour, the bran and germ are added back in with the endrosperm, or heart.

Wheat Flour on Foodista

Most flour has a light yellow color after m

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