It's fine to substitute your bread flour into bread, roll and pizza recipes that call for all purpose flour, Laura, although you may notice a slightly chewier final product. Our bread flour has a protein content of 12.7%, while our AP flour has 11.7% protein. This means the bread flour will develop more gluten and absorb a bit more liquid than all purpose flour. We recommend adding an extra tablespoon of liquid to the recipe for each cup of bread flour substituted. Barb@KAF

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