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Substituting bread flour for all-purpose flour in cookies is not going to result in an inedible baked good. As for bread flour vs. all-purpose flour pizza dough, well, it’s what you’re used to.
Desserts like cakes, cookies, crumbles, and muffins; for bread recipes, experiment by swapping in up to 50 percent of the all-purpose flour for added nutritional value and flavor. Malachy120 ...
In addition to its all-purpose flour, Bob’s Red Mill offers excellent specialty flours, including options for pastry and bread, many of which are available at a wide range of grocery stores. 3 ...
All-purpose or plain flour is a blended wheat with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high.
As the English language developed, different baked goods ended up sharing the same name. The soft bread is called a biscuit in North America, and the hard baked goods are called biscuits in the UK. The differences in the usage of biscuit in the English speaking world are remarked on by Elizabeth David in English Bread and Yeast Cookery. She writes,
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All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% [18] (10–12% from second source [19]) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan ...
But unlike regular whole wheat flour, spelt flour is lower in protein and behaves similarly to all-purpose flour (but with a lot more flavor). It tastes slightly acidic and tangy, almost like yogurt.