My problem is that I buy 50 lbs at a time. I also generally buy bakers flour and we use it for everything from baking to making gravy. I have thought about any differences, but no one to ask so quit worrying about it. It is kinda cool to see these posts and know that there is a place to ask now. So is there a big difference between bakers flour and bread flour. I am thinking they are the same. I also have to pay attention to protein levels for a medical reason. My wife has had a digestive bypass and has to eat as much protein as possible when she eats as she is only able to eat very little at a time. So any info on getting protein into all my baking would be a great question also. Looking forward to seeing that info. Great article. Thanks

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