I'm glad you posted side by side pictures with the different flours - for me, this reinforced my decision to stay with AP flour for my baking. The reduced protein in SR flour DOES make a huge difference in the final texture and appearance of baked goods, enough that I would not compromise in the name of "saving a step or two" with ingredients when selling my baked goods to the public. In fact, I don't like SR flour AT ALL and avoid recipes that call for it. Now that I know the culprit is the protein difference and not just a question of flour to baking powder ratio, I won't be trying to substitute SR flour for my tried and true AP flour. As the saying goes, "if it ain't broke, don't fix it!!"

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