Bread Flour

[Guest guest]

Bread flour is made from hard wheat, and has a higher percentage of protein, called GLUTEN. This protein is what traps the carbon dioxide the yeast generates, and enables the bread to rise.

 

You can use all-purpose flour, and your bread will turn out okay. It may not rise as high, but AP flour is adequate for most bread baking needs.

 

You can also purchase VITAL GLUTEN at a health food store, and add this (2-4 tablespoons per loaf) to your recipe. This will increase the protein content of your bread, and allow it to rise higher.

 

 

~VOW

[Guest guest]

I used to work as a pastry chef- one has higher gluten levels, I think it’s the bread flour. that’s all really. you can use regular flour when it says bread flour and from what I recall you don’t have to add or subtract any like you do with cake flour. if you are making something with yeast you just use your judgment on adding more when you are kneading/rolling it.

 

 

[Guest guest]

also - if you are using a whole wheat or other flour and it has any special substitutions it will say on the bad/box