Jun 13, 2015 · I'm also interested in any quality differences with this mixed approach vs. just using high-gluten flour in recipes. You can assume I'm using King Arthur bread flour and King Arthur …

I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour. If I follow a typical bread recipe, for example one of these, but use all-purpose flour instead of the …

Oct 21, 2020 · You will also need to adjust your expectations of what the finished product will be like. I suggest that instead of starting your low-carb baking project by attempting to substitute …

Cake flour is low protein, and bread flour is high protein, and everything else lies somewhere between. Individual brands have different levels of protein depending on their formulation.

Mar 27, 2020 · The high-protein flour has 11.5% protein — the 00 flour has unknown protein content. I understand that "00" is a statement of the flour's grain size and not its protein level, …

Mar 24, 2019 · Assume AP flour has 10.5% protein and bread flour has 11.5% protein. If a recipe calls for equal amounts of AP flour and bread flour, you'll end up with a mixture that is 11% …

Nov 3, 2018 · The difference between bread flour and all purpose flour is that bread flour has a higher protein content. While bread flour has 12 to 14 percent protein, all purpose has 8 to 11 …

Feb 18, 2017 · This is a follow-up to my earlier question about using bread flour instead of all-purpose flour in a banana bread recipe. The consensus was that using bread flour would yield …

Jun 30, 2016 · A friend and I were puzzled to see "malted barley flour" listed as an ingredient in all-purpose flour and bread flour but not cake flour or any sort of whole-wheat flour. This was …

Apr 1, 2013 · The "standard" bread using all-purpose (plain) flour has a ratio of water to flour weight (hydration) 60-65%. Flour with a higher protein level, labelled as bread, strong, or high …