weakflour
nounUK /wiːk ˈflaʊə/
US /wiːk ˈflaʊər/
Weakflour is a kind of flour that does not make dough stretchy and strong.
The baker used weakflour to make soft cookies instead of chewy bread.
OTHER MEANINGS
2. Flour with little gluten, good for tender cakes and biscuits.
She sifted weakflour for the sponge cake.
3. A flour that gives a soft, crumbly texture to baked goods.
Shortbread turns out best with weakflour.
4. In baking terms, the opposite of strong bread flour.
Use weakflour when you want a light, airy crumb.