What flour should be used for yeast?

For bread:

* High-protein flour (bread flour) is best for yeast breads because it has a higher gluten content, which creates a strong and chewy texture. It's typically around 12-14% protein.

* All-purpose flour is a good alternative for yeast breads, although it may not produce as strong a texture. It has a protein content of 10-12%.

* Whole wheat flour can be used in yeast breads, but it will result in a denser and heavier texture. It has a lower protein content but a higher fiber content.

For other yeast-leavened baked goods:

* Cake flour has a lower protein content and is best used for delicate cakes and pastries that don't require a strong gluten structure.

* All-purpose flour is generally suitable for most other yeast-leavened recipes, such as biscuits, scones, and pizza dough.

Here's a quick summary:

| Flour type | Protein Content | Best for: |

|---|---|---|

| Bread flour | 12-14% | Yeast breads that need a chewy texture |

| All-purpose flour | 10-12% | Most yeast breads, pastries, and biscuits |

| Whole wheat flour | Lower protein content, high fiber | Yeast breads with a denser texture |

| Cake flour | Low protein content | Delicate cakes and pastries |

Important Note: If you're unsure which flour to use, it's always a good idea to consult the specific recipe you're following.