Experience firsthand how different flour types create dramatically different dough textures and strength, helping you make smarter flour choices for all your baking projects.

You'll Need#

• 50g bread flour

• 50g all-purpose flour

• 50g cake flour

• 33g water for each flour type (65% hydration)

• 3 small bowls

• Marker and tape for labeling

Quick Steps#

1. Create Mini-Doughs#

For each flour type:

• Add 33g water to 50g flour

• Mix until no dry spots remain

• Label each sample

2. Rest & Compare#

Let all three doughs rest for 20 minutes, then observe:

Compare appearance:

• Which looks smoothest?

• Which appears most lumpy or shaggy?

Compare texture:

• Poke each with a finger - which feels most elastic?

• Which feels softest or stickiest?

3. Stretch Test#

Take a walnut-sized piece from each dough:

• Gently stretch between your fingers

• See how thin each goes before tearing

• Note which stretches like bubble gum and which tears easily

Success Looks Like#

You should notice clear differences between the samples:

• Bread flour: Stretches well, feels elastic, may form a translucent "windowpane"

• All-purpose flour: Moderate stretch, tears sooner than bread flour

• Cake flour: Tears easily, little elasticity, feels softer

Why It Works#

The protein content in flour directly determines its gluten-forming potential:

• Bread flour (12-14% protein): Strong gluten development

• All-purpose (9-11% protein): Moderate gluten development

• Cake flour (7-9% protein): Weak gluten development

Quick Tips#

• Take photos of your samples side by side for easy comparison

• Feel free to add whole wheat flour as a fourth sample if available

• Try the same test with flour brands you commonly use

Apply This To Your Baking#

Next time a recipe specifies a particular flour type, you'll understand exactly why it matters and what might happen if you substitute.