Bread Flour Vs. All-purpose Flour Which Should You Use?
Understanding The Bread Flour The bread flour is made from the wheat kernel including the bran, germ, and endosperm. Due to this, the flour is a bit coarse in texture and has a yellowish shade. The protein level in the bread flour is more than 12 percent, whereas the protein content in all-purpose flour is less than 8 percent.
Understanding The All-Purpose Flour all-purpose flour is a versatile flour and can be used for preparing bread, cakes, pastries, muffins, biscuits, cookies, etc. The protein content in all-purpose flour is less than compared to bread flour. As you are using all-purpose flour, there will be a difference in the texture of the bread loaf. It will be softer and have a loose structure.
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