•All-purpose flour is a mixture of 80 per cent hard wheat and 20 per cent soft wheat. Because Canadian wheat has such a high protein content, we can use all-purpose flour for our loaves and still get fabulous results.
•Specialty bread flours are also available at supermarkets and at bulk and health food stores. They have a higher gluten content than all-purpose flour, so you may want to increase the liquid and shorten your kneading time slightly.
•Whole wheat flour is milled from the entire wheat kernel, including the bran and germ. It has a richer flavour and higher nutritional value than all-purpose flour.
•Store all flours in airtight containers; store whole grain flour in the refrigerator or freezer to prevent it from going rancid.
