Flour Strength

Flour strength is a flour's ability to form a dough that resists stretching, holds its shape, and keeps trapping gas over time. It comes from both protein content and gluten quality. Strong flours handle higher hydration, longer fermentation, and heavy enrichment like butter and sugar, while weak flours are better for quick doughs, flatbreads, and pastry. Bakers in Europe often describe strength with the alveograph's W value.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Match flour strength to the job. A long cold ferment or a buttery brioche needs a strong flour to stay standing, but that same flour can make a quick flatbread tough and springy.