Why when making bread do you use all purpose flour and not bread flour. I noticed this in the potato roll recipe posted last week too. (Great rolls even made with bread flour). Just wondering! Sara, our all-purpose flour is truly ALL-PURPOSE - good for all your baking, from pie crust and biscuits to yeast bread. King Arthur is a higher percentage protein than other national brands, because it's made from more expensive wheat; thus it's suitable for bread. Our bread flour, with its even higher protein, is good when you want to make very high-rising loaves; or combine with whole grains to give them some lift. PJH

• Reply