What is the difference between strong white flour and plain flour?

The terms "strong white flour" and "plain flour" are used differently depending on where you are in the world. Here's a breakdown:

In the US:

* Strong white flour is also known as bread flour and has a higher protein content (around 12-14%) than plain flour. This higher protein content allows it to form strong gluten, which is essential for making breads that rise well and have a chewy texture.

* Plain flour is sometimes called all-purpose flour and has a lower protein content (around 10-11%). It's a good all-rounder and can be used for a variety of baking, but it won't rise as high as bread flour.

In the UK:

* Strong white flour is the same as bread flour in the US.

* Plain flour is equivalent to all-purpose flour in the US.

In other parts of the world:

* Strong white flour may be labeled as "high gluten" or "high protein".

* Plain flour might be called "all-purpose", "cake flour", or "pastry flour" depending on the region.

In summary:

* Strong white flour/bread flour is best for bread making due to its high protein content, which creates strong gluten for good rise.

* Plain flour/all-purpose flour is more versatile, suitable for cakes, cookies, pastries, and even some breads, but its lower protein content means it won't rise as high as bread flour.

Ultimately, the best way to choose the right flour is to check the protein content on the package and use the flour that's recommended for your desired recipe.