Smucker’s Science Course: Flour 101

When reading through the ingredient list in a recipe, most bakers generally check off the basics that live within the household pantry- sugar, flour, baking soda, etc.

Not so fast.

You may want to rethink your choice of flour, which makes up the structure and texture of your baked goods. After stepping into the role of flour scientists at Smucker’s Ohio headquarters, I learned that when it comes to baking, flour equality does not exist.

Flour contains various levels of protein that range from 8% to 16%. This large composition variation tells the tale of how two people making the same recipe may find themselves with entirely different end products. Many other factors affect the hard or soft make-up of the flour such as the time of planting, hardness of the kernel, and red versus white wheat.

The lower the percentage of protein in flour, the more water gets absorbed during the baking process, which creates higher levels of steam and thus increased rising. Therefore, lower protein flour generally finds its way into the recipes of pastries, pie crusts, and biscuits, while high protein flours — such as bread and certain pastry flours – work best in recipes that seek to create a chewy texture.

The most common household flour, All Purpose, possesses a unique blend of both hard and soft wheat. While two brands may both be labeled “All Purpose”, do not be fooled into thinking that they serve as substitutes for one another. The blend of hard and soft wheat varies by both brand and region. Southern brands, such as Martha White and White Lilly, possess a softer, lower protein composition, while many northern brands, such as Pillsbury, come from a harder wheat and possess a higher level of protein.

After viewing how various brands of flour absorb water at vastly different rates, I vow as a baker to never again fall into the trap of grabbing just any old flour. Thanks to Smucker’s, I am now an A+ student in the science of baking.

Disclosure: Stacy DeBroff attended the Smucker’s Blogger Education event on behalf of Mom Central.

Stacy DeBroff

Stacy DeBroff, founder and CEO of Mom Central.com and social and digital consultancy, Influence Central, is a social media strategist, attorney, and best-selling parenting author. A sought-after expert for national media, she trend-spots regularly with national brands and speaks frequently to national and international audiences on a wide range of subjects, including influencer marketing, social media, entrepreneurship, and consumer trends. A passionate cook, gardener, reader, and tennis player, she adores this new chapter of post-college-age parenting.