Hi, Simon. Why do some recipes call for high grade flour and others standard?If a recipe calls for standard, I’ll still buy high grade, as I assume high grade means the flour is of a higher quality. Is this right?
It’s an easy assumption to make, but in this instance, you’ve got it wrong.
This term isn’t referring to the overall quality of the flour, it’s actually to do with the amount of gluten in the product.
Essentially, gluten is a protein composite, which gives elasticity to dough and helps it rise. If you’re baking bread or dense cakes, your recipe is likely to list high grade flour to ensure your bread rises and is of the right density.
Standard flour is better for light pastries and cakes, which call for a more delicate texture.
Always use the type of flour your recipe demands.
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