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flourvs breadflour

if a recipecalls for bread  flour,but I  only have cake flour or regular unbleached flour,can I use regular unbleach flour?

11/6/2009 7:15 PM
2 Replies to flourvs breadflour

Hi tagapinasnibay, I have always used regular flour. I had been making bread for years before I even know there was a such thing as bread flourSurprise. I have been told the regular flour dosen't have as much glutten in it, so it won't rise as much?!? I don't think that I would use cake flour, but if thats all you've got, try it, the most that could happen is that it wouldn't rise as much. Lots of luck, granna2

11/12/2009 8:48 AM

Hi tagapinasniba! 


most recipes that call for bread flour will work well with all-purpose as long as it is unbleached. bread flour has a higher protein content so you will probably have to add a little extra flour. bleached all-purpose flour has less protein than unbleached so you will get much less rise and the texture will not be as chewy. i wouldn't use cake flour either!


some recipes really benefit from bread flour, especially if they contain seeds and grains. better for bread flour is available in most supermarkets nation-wide.

"Creativity is a bottomless well of inspiration."--Michael Batterberry, Publisher of Food Ars Magazine. Blissful Baking! Rose
11/18/2009 11:11 AM

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