White, graham and whole wheat are the flours most commonly used in
making bread. White _bread_ flour is made from spring wheat, which is
richer in gluten than winter wheat and is of a rich cream color.
Winter wheat flour is more suitable for cakes and pastry, and for that
reason is called _pastry_ flour.
A blended flour, spring and winter wheat combined, is considered by
some the most nearly perfect bread flour.
Graham flour is composed of the whole kernel of the wheat, its bran
overcoat and all, ground up together. The bran contains no nutriment
and is irritating to some stomachs. Graham flour is nearly always made
from winter wheat.
In making whole wheat or entire wheat flour, the bran or fibrous
covering of the kernel is removed and the entire nourishing part of
the grain is ground. Whole wheat flour is usually made from spring
wheat.
Some so-called “whole wheat” flours are simply very fine graham; that
is, the bran is all there, but ground very fine.
The best grades of flour are the cheapest as a smaller quantity is
required for the same amount of liquid. Good flour also requires less
kneading.
Perhaps the greatest deception has been practised in “gluten” flours.
Some which have been advertised as pure gluten have been found to
contain as high as 63 and 75 per cent. of starch. A pure gluten flour
for making yeast bread is out of the question.
Flour made from new wheat will for a time improve with age, but after a
certain period it begins to deteriorate; so it is not best to lay in a
too large supply at once.
Keep flour in a warm, dry place, as all bread, cakes and pastry are
lighter made from dry flour.
“For use in bread-making the superfine white flour is not the best. Its
use is neither healthful nor economical. Fine flour bread is lacking in
nutritive elements to be found in bread made from the whole wheat. It
is a frequent cause of constipation and other unhealthful conditions.”