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Post  Admin on Tue Jan 12, 2010 9:02 am


What is the difference between bread flour and all purpose flour anyway?

The gluten or protein content of the wheat used for bread flour is higher than that of all purpose flour. The amount of gluten is what determines the cell structure of a baked item. In bread, the gluten must be higher so that the loaf
can tolerate the action of yeast and will not collapse. In cakes, cookies and pastries the gluten must be lower so that those items
will not be tough.

Tip: Adding a little corn starch to bread flour (one teaspoon starch to one cup of bread flour) will lower its gluten strength and then it can
safely be substituted for all purpose flour


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