How to Bake

Want soft and fluffy focaccia? Try all-purpose flour. Want bread with a lofty rise? Try bread flour. I like to blend flours to create interesting and unique textures.

Flour, whether whole wheat or sifted into clear (once sifted or bolted) or patent (twice sifted or bolted) bleached or unbleached white flours (see this page), is called the “100 percent ingredient,” against which all other ingredients stand in ratio. In