Which Flour Is Acidic and Why It Matters in Baking
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4 min read
While pure flour has a nearly neutral pH, specific types are known to be more acidic due to their composition and processing. This slight acidity or alkalinity can have a significant impact on the chemical reactions in baking, affecting everything from a cake's texture to a loaf of bread's flavor. Understanding the pH of different flours is a key part of mastering the art and science of baking.
