Hard flours (sometimes referred to as bread flours) have a higher gluten content than all purpose or soft flours. The gluten makes the bread rise and bind better. Because of this, hard flour is preferred for making yeast breads and sturdier baked goods.
Hard flours (sometimes referred to as bread flours) have a higher gluten content than all purpose or soft flours. The gluten makes the bread rise and bind better. Because of this, hard flour is preferred for making yeast breads and sturdier baked goods.