bread flour

noun

wheat flour from which a large part of the starch has been removed, thus increasing the proportion of gluten.

Pastry flour has more starch in it than ordinary family flour, or bread flour.

To summarize: a good bread flour contains a large percentage of gluten, is creamy in color, and granular to the touch.

To bake this bread, sift together one quart of this "whole-ground" rye flour and two quarts of white-bread flour.

White bread flour is made from spring wheat, which is richer in gluten than winter wheat and is of a rich cream color.

A blended flour, spring and winter wheat combined, is considered by some the most nearly perfect bread flour.

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