As if baking itself wasn't already complicated enough, those who wish to attempt it must figure out what kind of flour to work with. What's the difference, and does it matter which one you use in each recipe? Good questions! Any baker can tell you that choosing the wrong type of flour virtually guarantees an inferior result. Protein content is the secret, and the biggest differentiator in flours. As a quick reference: Hard wheat--Think of this as "bread flour". These are hi