Martha Stewart: In ruff winter, clothes make the dog

Q: When are winter clothes or shoes necessary for dogs?

A: In the frigid days of winter, outdoor gear can be as practical and comforting to your dog as your parka is to you. Canines have been domesticated for thousands of years. Many breeds have little natural protection against the cold. How much cold your pet can tolerate depends on her size and the thickness of her coat, among other factors. Some breeds, such as huskies and malamutes, are in their element at low temperatures. At the other end of the spectrum, thin, small, short-haired dogs, such as Chihuahuas and Italian greyhounds, cannot withstand chilly weather and should be dressed in either a coat or a sweater. Many common breeds - golden or Labrador retrievers, for instance - fall somewhere in between.

Watch your dog for signs of discomfort. Is she shivering? Whining? She's probably cold. Get her inside and have her fitted for a coat that covers her back and abdomen. Even if your pooch seems fine, use your level of comfort to gauge: If it's cold enough for you to add a layer to your usual winter outdoor attire, your dog probably needs one, too.

Keep an especially close watch on females that have recently had puppies, older or arthritic pets, and dogs without much hair on their underbellies.

While dog bootees also provide protection against the cold, their main purpose is guarding against injury; even dogs bred to pull sleds can benefit from them. Snow and sharp ice can cut the pads of dogs' feet, and salt can cause painful stinging. Stepping on antifreeze is also a risk; the substance is toxic and licking it off can harm your pet. If you don't outfit her with shoes, wipe her paw pads well when you get home.

And don't let that nice doggie parka give you a false sense of security. According to the American Animal Hospital Association, pets lose most of their body heat from the bottoms of their feet, their ears and their respiratory tract. So, even a well-dressed pup will catch a chill if she stays outside too long.

Q: What are the differences among the types of flour in the baking aisle?

A: Most flours start out as kernels of wheat, but the finished products vary greatly, with each type best suited to a specific application. The one you use will affect the structure, texture, flavor and appearance of your baked goods.

Protein content distinguishes different kinds of wheat flour. The more protein it contains, the tougher the baked good will be (and the more gluten it will contain - partial proteins form gluten when the flour is mixed with liquid). By making the right choice, you can create crisp cookies, tender cakes, crusty baguettes or hearty whole-wheat breads.

All-purpose flour is the most common. It has enough protein to support a sturdy layer cake but not so much that the result is tough or heavy. As its name suggests, it is appropriate for cakes, cookies, piecrusts and more.

Cake flour has less protein than all-purpose flour, so it produces exceptionally soft, velvety cakes. In its place, do not use self-rising cake flour - it contains baking powder and will throw off your measurements. In a pinch, substitute 3/4-cup sifted all-purpose flour plus 2 tablespoons of cornstarch for 1 cup of cake flour.

At the other end of the spectrum is bread flour. It contains the most protein, shoring up dough as it rises, resulting in lofty, chewy loaves.

All-purpose cake and bread flours are refined, meaning that the wheat germ and bran have been removed. Keep them in airtight containers stored in a cool, dark place for up to a year. Whole-wheat flour, on the other hand, contains every part of the wheat kernel. It lends a rich, nutty flavor to baked goods and provides a healthy dose of fiber, as well as nutrients such as selenium, potassium and magnesium. Because bran and wheat germ contain oil, flour made from whole wheat turns rancid fairly quickly. Refrigerate it in an airtight container for a few weeks or freeze it for up to a year.

To make cookies, muffins or quick breads more healthful, substitute whole-wheat flour for a portion of the all-purpose flour: Start with one part whole wheat to two parts all-purpose, and experiment until you find the right balance of taste and texture.

Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 601 W. 26th St., 9th floor, New York, N.Y. 10001. Questions may also be sent by e-mail to: mslletters@marthastewart.com. Please include your name, address and daytime telephone number.