This is a very simplified guide and certainly not complete but it helps to learn how to choose the flour that best suits our recipes.
In general, the question rises when we decide to become home-bakers, making bread, pizza and all those preparations with natural yeast. For cakes and desserts in general it is much easier because the rising process is different and does not require big attention.
First of all, we have to know a very important concept that will make us more professional and aware of what we are doing with our flour: The strength or W factor.
