Facts regarding plain white flour
In Arm & Hammer or Cow Brand Baking Soda recipes, certain types of flour are used or specified simply to indicate that such a flour gives the most desirable characteristics to that particular baked product, but it does not mean that another type of flour cannot be substituted, nor that an inferior product will result if a correct substitution is made.
BREAD FLOUR. This is used to a large extent by commercial bakers and generally is made from hard wheats: it contains a high percentage of a protein product known as gluten. The gluten in this flour is hard, capable of taking up and retaining a large quantity of water. This type of flour is admirably adapted for bread making, since the strong gluten gives an excellent skeleton to the loaf. Such a flour is seldom used in the home today, except by those who make large quantities of home-made white bread. Usually, the gluten is present in this flour to the extent of 11 to 12%.
GENERAL PURPOSE OR FAMILY FLOUR. This flour is intended to fill all needs and, consequently, is made by blending flours from soft and hard wheats. It contains a moderate amount of medium hard gluten, and is used in baking hot breads, such as muffins and scones. However, it can be used for pastries as well. When employed in place of pastry or cake flour, two level tablespoonfuls less per cup should be used. General-purpose flours range in gluten content from 10 to 11% and, in this respect, are about half way between bread and true pastry or cake flours.
PASTRY OR CAKE FLOUR. Such flours not only have the lowest gluten content, but a weak soft gluten as well, and are very satisfactory for making all pastries except such items as fruit cakes. These are preferably made with all-purpose flour, to support the fruit and maintain a desirable structure. Pastry flours contain 9 to 10% gluten and are made from various types of soft wheat. Special cake flours belong to the pastry flour class, but are finer in texture. They are slightly lower in gluten content (8 to 9%), and the gluten is even softer. Pastry flour gives baked products a tender thin crust and a delicate crumb. Pastry flour can neither absorb nor retain moisture like bread and all-purpose flours and, therefore, sour milk or buttermilk is splendidly adapted for use with this flour, since both are capable of retaining moisture.
If all-purpose or family flour is specified in a recipe, and only pastry is available, increase the pastry flour slightly (two tablespoonfuls for every cup of family flour specified). When pastry flour is used in biscuit recipes, the dough is rather soft and inclined to be somewhat difficult to roll. Instead of further increasing the pastry flour to stiffen the dough, better results are realized by using the dough for dropped biscuits.
Flour, baking soda and many other similar materials should be stored in a dry cool place, free from odors.
