Comments on: Bread Flour Versus All Purpose Flour

By: Marsha

Marsha — Sun, 29 Jan 2012 16:35:06 +0000

Wayne, Thanks for flour hints. And best wishes for life in the fifth wheel! What a great way to see the country!

By: Wayne Carpenter

Wayne Carpenter — Sun, 29 Jan 2012 14:24:31 +0000

In our area (Nebraska), there is a noticeable difference in price between general purpose and bread flour. I have always used a tablespoon of vital wheat gluten per cup of gp flour for bread. Also, if the flour is a little older or otherwise less reactive, I add a teaspoon of baking soda to the batch. I also use nothing but Zojiruishi – just got the ‘mini’ version as we are moving into a 5th wheel camper for some full time adventures.

By: Marsha

Marsha — Wed, 07 Dec 2011 17:54:12 +0000

Neal - How did the bread look at the end? I sometimes get something I call "The Big Valley". If that's what happened these tips may help.

By: Neal

Neal — Mon, 21 Nov 2011 18:45:55 +0000

would like a response as to when the bread is rising before the cook cycle (the last 60 minutes). The dough rises very nicely, and just after the cook cycle starts, the top of the bread slowly falls a little. What does this mean?

By: Marsha

Marsha — Wed, 26 Oct 2011 17:03:30 +0000

I haven’t done it myself, but I’ve heard that adding vital wheat gluten to all purpose flour does the trick. Add one half to one teaspoon per cup of APF. If you do try this let me know how it goes.

By: honeydeb

honeydeb — Wed, 26 Oct 2011 04:05:45 +0000

Newbie here, family baker. I feel bread flour is smoother texture. Wondering if corn starch or eggs might improve protein ratio or lift when I run out and use APF…

By: Brenda

Brenda — Sat, 24 Sep 2011 02:36:59 +0000

I actually prefer all purpose flour on some bread machine recipes if I want a lighter bread, and as someone already said, bread flour is more expensive. Still experimenting with either of the two and I have even tried making gluten free bread which uses a totally different kind of flour.