Flour

A full discussion of flours can be found here; however, it is important to remember that you must use the exact type and amount designated in your recipe, as ingredients have a critical impact on the end result. As a general rule, high-gluten flours are used for yeast-leavened doughs and lower-gluten flours, such as cake flour, are used for chemically leavened doughs. Flour provides the starch and protein necessary for the creation of fine doughs, and the character and amount of protein will determine the worth of the finished product. It is most always the primary ingredient in leavened doughs, with all other components being added in varying lesser percentages to the total amount of flour.