Bread flour (also known as strong flour) is commonly used in bread recipes, pizza dough and it is perfect for ‘feeding’ sourdough starters. In most big supermarkets you will be able to find both wholemeal and white bread flour.
Bread flour is made from a hard variety of wheat and that it has a higher gluten content than other flours.
Its high gluten content gives dough elasticity and enables it to rise while baking. Hard wheat flours have a high protein content which helps baked good keep their shape while baking.
Soft wheat flours have a lower gluten content making it better for lighter baked goods like cakes, biscuits and pastries like croissants. However, some cake recipes call for bread flour like the Japanese castella cake but that’s more of an exception.
If you can’t get your hands on bread flour a good substitute is plain flour, it won’t produce exactly the same results but it is a good alternative!
Recipe suggestion: sourdough starter