Guide to Ingredients

The higher the protein content of your flour, the more elasticity your dough will have. Flour with a high protein content is therefore good for bread and other pastries that are supposed to be light or would benefit from a little elasticity. A flour with a lower protein content, like plain flour, is good for cakes and biscuits.

Unlike white flour, wholemeal flour is brown because it is made from the entire grain and still contains bran. Cake flour and self-raising flour are never used in these recipes. Bleached flour should be avoided.