The pastry didn't turn out even though you followed all the steps? Is the dough too hard or the pastry too dense? Could it be that the reason is simply the wrong choice of flour? Plain or sharp flour?
When baking and cooking, it often seems like flour one of the most basic and simple ingredients. It looks almost the same on the store shelf, and it often appears in recipes without any additional explanation. That's why many people reach for the first white flour they have on hand without thinking about it, how will it affect on the final product.
In reality, the choice of flour greatly determines the structure of the test, its behavior during processing and the final taste of the dish. Soft and sharp flour are not just variations of the same ingredient, but have completely different properties. different properties, which decide whether the dough will be light and crumbly or elastic and firm.
What does soft and sharp flour actually mean?
Soft and sharp flours differ mainly in protein content or gluten.
Soft flour It contains less protein, so it forms a weaker gluten network. This means that the dough is lighter, more fragile and less elastic. It is precisely because of these properties that it is ideal for dishes where a delicate structure is desired and the dough should not stretch too much.
Sharp flour It has a higher protein content, which allows for the formation of a strong and flexible gluten network. This dough is elastic, stretchy and holds its shape well. This is crucial in dishes where the dough must withstand kneading, rising and heat treatment without falling apart.
When is soft flour the right choice?
Soft flour works best with desserts and pastries, where the goal is airiness and softness. Biscuits, cookies, cakes and pancakes are classic examples of dishes where too much gluten can result in a tough and rubbery result. Soft flour allows the ingredients to bind together just right, without unnecessary firmness.
It is also used in the preparation shortcrust pastry, where it is important that the dough crumbles nicely and does not stretch when baked. If hard flour were used in such cases, the dough would be difficult to work with and the final product would be too stiff.
When to reach for sharp flour?
Sharp flour is indispensable for bread, pizza, pasta and yeasted dishes. The strong structure of gluten allows the dough to retain air during rising, giving the bread its volume and elasticity. Without sufficient protein, the dough would fall apart or remain compact.
At homemade pasta The sharp flour ensures that the dough does not tear and that the pasta keeps its shape during cooking. It is also ideal for rolled dough, where elasticity is needed so that it can be stretched into thin layers without tearing.
A simple trick that always works
If you're not sure which flour to use, remember this simple rule. If the dish requires lightness, brittleness or softness, soft flour is the right choice.
If the dish requires flexibility, structure and strength, choose durum flour. This mental filter also works when the recipe is not entirely clear or when you use foreign cookbooks with different names.
An additional tip is also touch Soft flour feels silkier to the touch. Hard flour feels a bit coarser. This simple observation can also help when packaging is not informative enough.
Sometimes it is combination of soft and sharp flour the best solution, especially in recipes where we want a balance between softness and stability.
With the simple trick of thinking about the final texture of a dish, you'll rarely go wrong, even if the recipe doesn't offer clear instructions. The right flour in the right place is often the difference between an average and a great result.
