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No, flour and starch are very different things. Starch is a molecule consisting of a chain of glucose rings. It is one of the main ways plants store energy. In practice, it is extracted from many different grains and tubers such as potato, wheat, tapioca and corn. Flour is a food ingredient made from milling a grain very finely, and frequently also ...


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Bread machines require higher protein flour for good results. You noticed this when you switched from AP to bread flour. Whole wheat flour typically has less available gluten that white bread flour. It also has all the bran that can make a loaf feel heavier- but gives it all that nutty flavor. You can mix some wheat flour into bread flour to get the flavor ...


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Bread flour has more gluten, which is a protein that makes bread stretchy and less crumbly when the dough is prepared right. There is plenty of whole wheat bread flour out there, and you can often get mixes which are specifically made for bread machines, I'd start with those and see how you go. If you cannot find them in your local store you might be able to ...



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