Why is it important to use strong white flour rather than plain or self raising on bread?

You're right to question that! Using strong white flour is not always necessary for bread, and sometimes it's not even ideal. Let's break down why:

Strong White Flour:

* High protein content: This is what makes it "strong." The higher protein content translates to more gluten, which is the protein network that gives bread its structure and chewiness.

* Ideal for: Breads that need a lot of rise, like sourdough, baguettes, and ciabatta. These breads benefit from the extra gluten that helps them hold their shape during proofing and baking.

Plain Flour:

* Lower protein content: This means less gluten development.

* Ideal for: Cakes, pastries, and some breads where a softer, less chewy texture is desired. Think muffins, scones, and even white loaves.

Self-Raising Flour:

* Contains baking powder: This acts as a leavening agent, making the bread rise without needing yeast.

* Ideal for: Quick breads, like scones and pancakes, where you don't want to wait for yeast to work its magic.

So, when is strong white flour NOT necessary?

* When you're using a recipe that calls for a different type of flour: Always follow the recipe!

* When you want a softer texture: If you're baking a bread that should be light and fluffy, using a lower protein flour might be better.

* When you're using a sourdough starter: Sourdough relies on the natural leavening power of the starter, not necessarily on high gluten content.

The bottom line:

* There's no one-size-fits-all answer to this question.

* Choose your flour based on the type of bread you're making and the texture you're aiming for.

* Experimenting is key! You'll find that different flours yield different results.

I hope this helps! Let me know if you have any more bread baking questions!