Hi- I'm not sure if this is too late to post. I was wondering if all purpose flour have the same protein level as the white whole wheat. What adjustments do you suggest for all purpose flour? I also don't have Italian flour. Thanks! All purpose flour has a lower protein content than white whole wheat flour but you can use them interchangeably as long as you add a tablespoon or two more of liquid. You can use all purpose instead of the Italian style flour, but once again, make sure you add a bit more water. Molly, King Arthur Baker

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