What is the difference between Strong White Flour and EXTRA Strong White Flour?
American flours and British equivalents: Cake and pastry flour = soft flour All-purpose flour = plain flour Bread flour = strong flour, hard flour High-gluten flour = extra strong flour Self-rising flour = self-raising flour Whole-wheat flour = wholemeal flour Flour sold as high-gluten or simply gluten flour has been treated to remove most of its starch, which leaves it with proportionately more of the proteins that produce gluten. It is generally used as an additive to doughs made of low-gluten flours, such as rye flour, to give them the elasticity that they can’t muster on their own.
