Have you ever found you don't have the right flour and wondered if you can substitute? We dive deep into cake and all-purpose ...

Hard or “strong” flour has protein of 12-14 per cent and is preferred for making bread and pasta. “Soft” flour is around 9-12 per cent of protein and is better for baking cakes ...

Vitamins, which are lost during the processing, are often added back in artificially to increase the flour's nutritional value. Additionally, plain, all-purpose or soft white flour is usually ...