bread flour ? can it be substitued with regular flour??

Discussion in 'Professional Pastry Chefs' started by izzabella1001, Jul 23, 2013.

  1. izzabella1001

    izzabella1001

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    Found a recipe that calls for bread flour, is there a difference ??
     
  2. soesje

    soesje

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    well, I try not to do it.

    regular flour usually has less protein in it, while bread flour has more (I aim for 13% ish protein content), so I don't like the results structure wise, with regular flours.

    if the recipe is not too critical, say pizza, then I would do it....as an exception rather.

    not that it would not work, but its what results you are after... :)
     
  3. izzabella1001

    izzabella1001

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    Thank you .. It was for a cake.