Hey everyone! 
I’m diving into baking and just got a request to make cookies, a cake, and some fresh bread for a family gathering this weekend. I noticed there are different types of flour at the store, like all-purpose, cake, and bread flour. Can someone please explain the differences between them? I want to make sure my treats turn out amazing! 
Thanks in advance for your help! 
Welcome to the world of baking! All-purpose flour is your go-to for most recipes. It’s versatile and can be used for cookies, cakes, and breads.
All-purpose flour has a moderate protein content (around 10-12%) which makes it suitable for various baked goods. It’s great if you’re just starting out!
If you’re making a cake, cake flour is ideal! It’s finer and has a lower protein content (about 7-9%), which results in a lighter, fluffier texture. Perfect for soft cakes!
And for bread, you’ll want bread flour. It’s higher in protein (around 12-14%), which gives the dough more structure and elasticity, making for that lovely chew we all love in fresh bread!
Also, since you’re doing cookies, you can use all-purpose flour for those too, but if you want them ultra-soft, consider mixing in a little cake flour!
Mixing flours can actually enhance the texture of your cookies. Just remember to weigh your flour if you can—that really helps with accuracy!
And don’t forget about measuring! Too much flour can make your cookies dry. It’s always a good idea to spoon and level it rather than scooping directly from the bag!