Flour

Believe it or not, something as basic as which all-purpose flour you use really affects your baking results. I use unbleached all-purpose flour and favor locally milled brands over big name brands. When I want the flavor and extra fiber of whole-wheat flour, I include white whole-wheat flour in recipes. White whole-wheat flour, available in the baking aisle of most grocery stores, is made from whole kernels of hard white spring whole wheat, which makes more subtly flavored whole-wheat flour than traditional red wheat.