Flour is super important in baking. It helps shape the texture of what we make. Let’s break it down simply:

1. Protein Content: Different flours have different amounts of protein. This protein helps create gluten, which gives baked goods their structure. Here’s a quick overview:

   • All-Purpose Flour: Has about 10-12% protein. It’s great for cookies and bread.
   • Cake Flour: Has less protein, around 8%. This makes cakes soft and tender.
   • Bread Flour: Contains more protein, around 12-14%. This is perfect for chewy bread that rises nicely.

2. Absorption: Flour also impacts how much liquid the dough can take in.

   • High-protein flour absorbs more water, making the dough denser.
   • Cake flour absorbs less, which helps create a light, fluffy texture.

3. Starch: The starch in flour is really important, too. When you bake it, the starch changes and helps hold everything together. The balance between liquid and flour will decide if your baked item is fluffy or dense.

In simple terms, the type of flour you pick can really affect your baking. Whether you're making a chewy baguette or a light sponge cake, remember: flour isn’t just something to fill the space; it’s a key part of what makes your bake successful!