Hard vs Soft Flour

[erin a]

Which is used for which? I know hard is for bread and soft for pastry but do you use entirely hard flour for bread (I don't use yeast, only sourdough - don't know if that makes a difference) or do you mix with soft (will this make an all-purpose flour?). What about pancakes, muffins, cookies, and pasta? I'm trying to get away from buying ap flour and until I can afford a grain mill, I'm grinding flour at the LHFS but as you can see I still have a 'few' questions!:

[Hibou]

I am not particular- as long as it is whole grain. If I had a grinder, I would probably use hard wheat for bread...but that is only theoretically speaking, since I don't have a grinder! I'd say experiment and find what works for you. (and then tell the rest of us )

[JElaineB]

I am assuming you are talking about whole wheat flour you grind at the store from wheat berries? I use hard wheat for breads, and soft, usually "white" wheat berries, for pancakes, muffins, cookies, etc. I haven't tried making pasta with home ground whole wheat flour, but I would guess hard wheat would be the best for that.

[provocativa]

hard has a higher protein content, better for yeasted/sour risen things that need toughness like bread, popovers, and pasta. (gluten and gliaden form a protein structure that traps in the air bubbles in bread, pasta has to be tough so it can be stretched/ worked) lower protein soft flours are for baked goods where tenderness counts, like quick breads and cakes and cookies, stuff leavened with powder or soda. protein content also varies according to region (northern flour has more than southern wheat varieties) hard wheat is higher in protein, canadian hard winter the hardest. where i live the local mill carries a hard spring wheat. if you're using softer flour you can add a couple tablespoons of bean flour (the french use fava flour) some vital wheat gluten helps, too nak sorry bout the grammar. . . .

[Yakiniku]

I was just thinking about all of this since I'll be going home for Christmas vacation soon and can finally make breads with different flours. I recommend taking a look at this website:http://http://www.foodsubs.com/Flour.html
and/or this one:
http://http://www.suegregg.com/about/whitetowhole.htm

The first one explains a lot about all different types of flours and whether you should use them for baking quick breads, pastry, etc. or for rolls, sandwich bread, etc. The latter mainly goes into the distinctions of wheat, which I find interesting. Hope this helps!

[erin a]

Yakiniku - I wasn't able to access either of those sites Could you send them again?