What is strong flour?

Strong flour, also known as bread flour, is a type of wheat flour that has a higher protein content compared to all-purpose flour. This higher protein content, typically around 12-14%, gives strong flour its strength and elasticity, making it ideal for baking breads that require a chewy texture and a good rise.

The high protein content in strong flour allows it to form gluten strands when it is mixed with water and kneaded, which helps to give bread its structure and texture. This makes strong flour particularly well-suited for breads that need to rise a lot, such as sourdough or artisanal breads.

Strong flour can be used in a variety of baked goods, including bread, pizza dough, bagels, and pasta. It is readily available in most grocery stores and can be substituted for all-purpose flour in recipes that call for a stronger flour with good results.