What is the difference between bread flour and all-purpose flour?
Your recipe will probably come out fine, using all-purpose flour, but bread flour’s increased gluten content helps the bread structure form–helps to make those little pockets of air formed by the active yeast, that makes the bread rise high. So the texture may be a little different, but it’ll probably do well. When you make bread with a big percentage of whole wheat flour, adding a tablespoon of commercial gluten will help lighten the bread–make it rise higher. Most stores that sell bulk products will have “vital wheat glutan” available. Here’s a list of gluten content of carious commercial flours… as there’s no way I’ll be able to remember the percentages on my own. http://www.nyx.net/~dgreenw/whatistheproteinorglutenco.html Cake flour is typically 7-9% protein; pastry, or cookie, ~9-10%; all purpose, 10-12%, bread, 12.5-13.5%, clear and high gluten, 14-15%; gluten “flour” (actually refined gl
