If you've made food with flour, you may have used the all-purpose variety. However, you can also use bread flour for various ...

Bread flour typically has a protein content of between 12 to 14 percent, which means it's great for baking bread that you want to be chewy, stretchy, and lightweight, like pizza or focaccia ...

If the cookbook you’re baking from was published sometime between the 1940s to 2010s, it’s safe to assume the flour in the recipe, whether cake or all-purpose, is bleached.

This Is the Difference Between Bread Flour vs. All-Purpose Flour. Alyssa Sybertz. March 9, 2022 at 9:46 AM. Copied; When we’re little, we watch our parents work in the kitchen with awe.

All-Purpose Flour appeared first on Reader's Digest. We're breaking down exactly when and how to use bread flour vs. all-purpose flour. The post This Is the Difference Between Bread Flour vs.

Alyssa has been writing about health, wellness and lifestyle for more than 10 years. She covers food, cooking and science for Reader's Digest, as well as Allrecipes, Southern Living, Woman's World ...

Since bread flour has a higher protein content than all-purpose flour, it’s able to develop more gluten. This leads to bread with more chew—a desirable characteristic in pizza dough ...