I'm curious about the bread recipes, I've noticed you don't use bread flour but instead use AP flour. Why is that? I've always thought bread flour would be better, yielding better loaves. I love the blog and the recipes, thank you! This one sounds very good, I'm going to try it. Jeanine, other companies' flour, you'd want to use bread flour. But King Arthur All-Purpose Flour is actually the equivalent, protein-wise, of other national brands' bread flour. So it'll work just fine in most bread recipes. Bread flour generally gives a chewier loaf, as well as one that might rise a bit higher; personally, I prefer the texture of bread made with AP flour. Our AP flour is the equivalent of the flour European bakers use for bread, protein-wise; so you can certainly make any kind of bread with it. I generally reserve the bread flour for whole-grain breads that need a "boost." Hope this explanation, scattered though it is at 6 a.m., helps! PJH

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