Combining unbleached white flour with whole-grain flours produces a bread that tastes much better. All-Purpose Flours . All-purpose flours, or what we know as white flour, are made from the starchy heart of the wheat after the bran and germ have been removed. They are often enriched with vitamins and minerals. Unbleached is preferable for bread making because it is sturdier and more nutritious and creates a finer-textured bread.
Different flours vary in their protein content.
Hard wheat contains more protein while soft wheat has less protein and creates lighter, finer-textured baked goods. For yeast breads, flours that have 11 grams or more of protein per cup will create doughs that are strong and elastic. Whole-wheat flour is made by grinding the whole grain, including its germ and bran. It has more fiber and more B vitamins than all-purpose flour. Whole-wheat flours should be stored in the refrigerator because they can become rancid if stored for any length of time at room temperature.