Bread-Bakers v099.n064.25

Bread flour is much higher in protein than all-purpose. It is primarily
the protein content that causes the bread to hang together. Cake is
crumbly because it uses cake flour (low protein) and added fats (which
inhibit polymerization of the protein). Don't use bread flour for
pie crust, or cake flour for bread! 8-) All-purpose will work, but
poorly, for both, since it is a compromise. The other issue is that
all-purpose flour varies widely across the country, generally being
more like bread flour in the north, and more like cake flour in the
south. This is related to using hard (or winter) wheat - high protein,
vs. soft (or spring) wheat - low protein.

On Fri, 26 Nov 1999 16:07:02 -0600  "Phyllis Tesch" wrote:
...snip
> When I mentioned the KA to some friends, someone asked if I would stop using
> bread flour.  The thought was that bread flour is for bread machines and I
> should use regular all-purpose flour in the KA.  It doesn't help that the KA
> book that came with the machine has bread recipes with all-purpose flour.
> But the new KA book recipes are almost word for word the same as recipes in
> a much older book I have for an old KA 4c (1977).
> 
> In the recent past I made bread in the cuisinart and (infrequently) by hand
> and always used bread flour.
> 
> Any thoughts about bread flour vs all-purpose flour?
> 
> 
> 

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