Many bakers opt for high-quality, unbleached and unbromated flours, often experimenting with different types, such as bread flour, whole wheat flour or rye flour, to achieve the ideal balance.

If you're looking to grow a sourdough starter, the type of flour matters for a few different reasons. According to an expert, ...

When making your own bagels, that perfect, dense texture is likely one of your top goals. One type of flour will yield the results you're looking for.

“What you’re getting is truly handcrafted food made with your well-being in mind. They’re sourdough, gluten-sensitive ...

Sounds obvious, but the underlying premise isn’t. Like love, it’s all in the chemistry. The Kohns’ chemistry involves unbleached and unbromated flour, natural starters, minimal commercial yeast, ...

Eileen’s Country Kitchen: I like to use plain cream flour, best of course being Odlums, an Irish brand [founded in 1845]. If you cannot get the Irish stuff, regular store-bought flour does the job.