Flours

By far, the most common type of flour. All-purpose or AP flour is a multipurpose flour. It's protein content ranges from 10%-12%, so it is used for cookies, cakes, breads, and pizza dough. You can bake just about anything you can think of with it. Although, there are specialized flours designed to be used for specific baked goods, like cake and bread flour, in most cases, you can substitute AP flour in its place. The texture may be slightly different, but it will be close enough to produce a delicious baked good! If you only have room for one type of the flour, all-purpose flour is the flour to have because it is so versatile and you can bake just about everything and anything with it. 

Cake flour, is you guessed it, used for cakes to create a cake with a very tender crumb. Usually, cake flour is used exclusively for cakes, but sometimes other recipes will call for cake flour. This type of flour is a fine milled flour with a low protein content of 5%-8%. The hight starch content also aids in producing a moist, soft, and tender cake. If you are in a pinch, you can also make your own cake flour! For every 1 cup of cake flour: Measure out 1 cup of all-purpose flour. Take out 2 tablespoons out of the measured cup. Add 2 tablespoons of cornstarch. Sift together twice to aerate the flour. Measure out 1 cup again because the flour can increase in volume after sifting. 

Bread flour is a