White flour is wheat flour milled to remove most or all of the bran and germ, producing a lighter coloured flour with a cleaner flavour and predictable baking behaviour.

White Flour | BakeryBits

Q: What is the difference between plain and strong white flour?

Plain white flour has lower protein and suits cakes and pastry, while strong white flour has higher protein and is better for bread and sourdough.

Q: Is white flour the same in every country?

No. Different countries use different classification systems. UK terms focus on strength, while French and German systems focus on mineral content and refinement.

Q: Is white flour suitable for sourdough?

Yes. Strong white flour is commonly used for sourdough as it provides good gluten strength and structure during long fermentation.

Q: Is white flour fortified?

Most white wheat flour in the UK is fortified with iron, calcium and B vitamins. Check individual product pages for details.

Q: How should I store white flour?

Store white flour cool and dry in an airtight container. Larger bags are best decanted to preserve freshness.

About white flour

White flour is flour milled with the bran removed. It is most often wheat, but you will also see white rye and white spelt. The result is a lighter colour, a milder flavour and, in many recipes, easier gluten development.

“White” is not the same as “weak” or “strong”. For everyday UK baking, plain flour suits cakes and biscuits, while strong flour is chosen for bread and long fermentation. If you bake with European recipes, Type systems are a useful guide too - see T-System and German Flour Classification.

If you are choosing between roller-milled and stoneground, remember: roller milling is often the most consistent for very white flours, while stoneground can retain more character from the grain. Your best guide is still the intended use on each product page, then adjust hydration and fermentation by dough feel.

White Flour - FAQs

What is white flour?

White flour is wheat flour milled to remove most or all of the bran and germ, leaving the starchy endosperm. This produces a lighter coloured flour with a cleaner flavour and more predictable baking behaviour.

What is the difference between plain and strong white flour?

The main difference is protein content. Plain white flour has lower protein and is suited to cakes, biscuits and pastry. Strong white flour has higher protein, forming stronger gluten, which makes it better for bread and sourdough.

Is white flour the same in every country?

No. Different countries classify white flour in different ways. In the UK we commonly talk about plain and strong flour, while France and Germany use ash-based Type systems. These describe refinement level, not strength, so flours with similar names can behave differently.

Is white flour suitable for sourdough?

Yes. Many sourdough bakers use white flour either on its own or blended with wholemeal. Strong white flour is usually preferred for long fermentation as it provides better structure and gas retention.

Is white flour fortified?

In the UK, most white wheat flour is legally required to be fortified with iron, calcium and certain B vitamins. Some specialist flours may be unfortified. Always check the product description if this matters to you.

What does “unbleached” flour mean in the UK?

In the UK and EU, flour is not chemically bleached, so the term “unbleached” is largely unnecessary. You will often see the label used in US recipes and packaging, where bleaching is permitted, but in the UK white flour does not need to state this as a selling point.

How should I store white flour?

Store white flour in a cool, dry place in a well-sealed container. If buying larger bags, decant into airtight tubs and keep away from heat and light to maintain freshness.