You ask a great question, Linda! There will actually be a blog published in just a few days that dives into the answer in detail. But here's your short preview: yes, you can use bread flour in recipes that call for all-purpose flour without adjusting the recipe significantly. Sometimes due to bread flour's higher absorption rate, you'll need to add a touch more liquid during the kneading stage, but initially you can just go ahead and make the swap. You'll get a baked good with a bit more chew and a stronger rise. Bread flour also tends to hold its shape better, so it's great for things like rolls. For recipes that specifically call for bread flour, check out our full selection here. Happy baking! Kye@KAF

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