I've noticed a couple recipes that, like this one, call for either Sir Lancelot High-Gluten Flour or AP Flour. I'm curious about why you would use AP flour rather than bread flour as a substitute for high-gluten. Isn't the bread flour closer in gluten content? What would happen if I used bread flour in this recipe? Shelly, we're just trying to keep these recipes as accessible as possible; most people only stock AP flour regularly in their pantries, so we always like to list that as an option. Bread flour is certainly a good choice; use it as you would AP, adding 1 tablespoon additional water (3/4 cup + 1 tablespoon). The higher the protein, the more water you need to add; and bread flour is just about midway between AP and Lancelot. Good question - thanks for asking it! PJH

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