Expert's Guide to Flour Types

Testing expert Jack Bishop breaks down everything you need to know about the different types of flour.

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[sarahbuttell]

I would love if you had alternative measurements for weight, using grams, in all your baked recipes.

[blucifa]

I started weighing flour about 4 years ago. Definitely changed the outcome of my baking items. Love you Jack!

[mjfletch]

Jack always has high enthusiasm for all food topics. Love it!

[MaydayMishap]

I have been baking for so long that I don't use a scale or measuring cups. Been baking since I was 8 years old. Most of the measuring tools are not going to work when it really matters because the elements around you change and so should your ratios. That is why it is good to know what your dough is supposed to feel like. Happy baking.

[groundedunorthodoxy]

Thank you so much for all these years of honest, reliable consumer common sense.

[houchi]

Interesting...they left the logo on Golf Medal and King Arthur...but only the all-purpose for King Arthur, but blocked the logo on the bread flour.

[elizamccroskey]

In the American South, we also have low-protein flour for biscuits and soft rolls. Cake flour is close but not quite right. "My brand" is White Lily, and I even have a little round aluminum biscuit pan with their lily logo on it. It was my Grandmother's and though I don't use it near as much as she or my mother did it still gets used!

[mermeridian]

I love watching Jack Bishop's talks about all-things-food! I don't even care about flour types - I know the difference between "self rising" and "not self rising" and that's all I realistically need - but I watched AND ENJOYED this video because Jack is great and we always learn other things in his vids, too. Thanks!

[johngiese]

This is my favorite cooking resource. They are good a such a wide variety of things, from various food types to tools to use in the kitchen, unlike many of my other favorites who focus on one thing like mexican food or BBQ. They are also entertaining - the shows are put together very well and the various personalities are fun to watch.

[jamesplante]

Great video as always but would have loved to here the difference between those flours and 00 pizza flour and what makes it special.

[prn]

Another tip: always store your flour in the freezer or in an airtight container. Trust me, you don't want to open the flour bag in your cabinet up only to find little weird mites in there having a field day. (Has happened to me even in a spotless, 35th floor apt in NYC.)

[mark]

Beautiful. I love ATK as they actually EXPLAIN the differences among stuff.

[ChazHaze-mxdx]

I love the sass at the end! This guy’s great!

[maryc]

I bought a good scale years ago and use it when baking. I researched the weights of all ingredients (flour, sugar, etc.) it makes a difference.

[weston.weston]

His videos are always really good, thanks for teaching us so much about food and cooking.

[Rdasboss]

What about bleached vs unbleached ap flour? Is it worth it to have both?

[JoellenKirk-re]

The Test Kitchen folks has changed my kitchen forever! Thank you from the bottom of my heart ❤

[genanadeau]

Yes, ATK, I would love to see your recipes include gram weights. I generally jot down ingredients and convert everything to grams before I start, but how nice it would be to skip that step!

[tammybarrett]

Love the way he explained the differences. Wow! He is

[jtsholtod.]

Why are the King Arthur labels digitally blanked out (but partially visible on a few shots) on the whole wheat and bread flours, but shown on the all-purpose flour? Is it an ATK recommendation thing? Seems very odd...oh well, I use KA for all my flours and have no complaints.