Flour Question

Discussion in 'Pastries & Baking' started by bajaash, Apr 1, 2012.

  1. bajaash

    bajaash

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    I Just Like Food
    Is there a huge difference between all-purpose, bread, and cake flour? I live in a small town and the stores don't carry many "specialty" ingredients, so I use all-purpose in my bread machine and it tastes just fine, even though the recipe calls for bread flour.
     
  2. petemccracken

    petemccracken

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    Professional Chef
    Take a look at: http://www.joyofbaking.com/flour.html as it explains the different characteristics of various flours.

    The major difference is protein content, cake being the lowest, followed by all-purpose, then bread flour.
     
  3. siduri

    siduri

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    At home cook
    If you want to use just one flour, use a little less all purpose than cake flour, or substitute a tbsp or two of cornstarch for an equivalent amount of flour.  For bread, all purpose works just fine.

    hey, I guess that's why they call it "all purpose"!/img/vbsmilies/smilies/crazy.gif