Flour is a crucial ingredient in home baking and has been used since the dawn of civilization. Despite originating from one grain, wheat, there are six different types or classes of wheat that produce various types of flour. Hard red and hard white wheat are ideal for making yeast bread, while soft wheat is best suited for cakes, pastries, and other baked goods, as well as crackers and cereal. Durum wheat, the hardest of all wheat, is perfect for making pasta. Understanding the differences between these types of flour can help you achieve the best possible finished product in your baking.

There are several types of flour available, each with its unique characteristics and purposes. These include all-purpose flour, bread flour, self-rising flour, cake flour, pastry flour, semolina, durum flour, couscous, whole wheat flour, graham flour, stone ground, and high-gluten flour. These flours differ in their protein content, texture, and other properties, which makes them suitable for different types of recipes and baked goods. It's important to choose the right type of flour for your specific recipe to ensure the best possible results.