Bread Flour Vs All Purpose Flour Can You Substitute One For The

Bread Flour Vs All Purpose Flour Best Flour For Sourdough When substituting bread flour for all purpose flour, you can substitute at a 1:1 ratio. “if the dough seems slightly dry, try adding 1 to 2 teaspoons of additional liquid to the recipe per 1 cup of bread flour used,” says wanders. The short answer: protein and gluten content. according to the pros at bob's red mill, bread flour has approximately 13% more protein than all purpose flour. this produces a higher amount of gluten, allowing for a higher rise and the chewy, light texture you expect from a loaf of bread. and as the name implies, all purpose flour is really for.

Bread Flour Vs All Purpose Flour Can You Substitute One For The The primary difference between bread flour and all purpose flour is the protein content. bread flour has more protein (king arthur’s is 12.7%) than all purpose (11.7%). for context, pastry and cake flours have less, about 8% to 10%, respectively. those may seem like small differences, but they have a big effect on how the flour behaves. Understanding the flour exchange ratio. the key to successful substitution lies in understanding the difference in protein content between the two flours. bread flour typically boasts a protein content of 12 13%, while all purpose flour hovers around 10 11%. One answer is protein content. bread flour is milled from hard spring wheat, which has a higher protein content than the hard winter wheat used in all purpose flour. protein adds strength to dough and enables loaves of bread to rise high. our bread flour checks in at 12.7% protein, while our all purpose flour is at 11.7%. What is bread flour? the main difference between bread flour and all purpose flour is their protein content. soft wheat flours, like all purpose flour, are usually about 8 to 12 percent protein, while hard wheat flours, like bread flour, contain around 12 to 15 percent protein.