Sharp (flour)

Sharp flour, also known as strong flour, is a type of wheat flour with a high gluten content, typically ranging from 12% to 14%. This high gluten content makes it ideal for baking products that require a strong, elastic dough that can hold its shape and rise well.

The gluten, formed when the proteins glutenin and gliadin are hydrated, provides the structure and chewiness in baked goods. Sharp flour's higher protein content allows for the development of a more robust gluten network, resulting in a more stable and resilient dough.

Uses for sharp flour include:

• Bread Making: Particularly crusty breads, sourdough breads, and other loaves that require a good rise and firm texture.
• Pasta Making: Provides the necessary elasticity and chewiness for homemade pasta.
• Pizza Dough: Helps create a pliable and strong dough that can be stretched and holds toppings well.
• Certain Pastries: Used in pastries where a strong structure is needed.

The term "sharp flour" is not universally used, and it may be referred to as "strong flour," "bread flour," or high-gluten flour, depending on the region or baker. Understanding the protein content of flour is more important than relying solely on the name, as variations exist even within these categories. When a recipe calls for sharp flour, it is crucial to select a flour with a protein content that aligns with the intended outcome.