Excellent article! I have a compliment and a question. Thank you, Kye, for your great research and resulting info, the pix are also very 'telling'. My experience with KA's bread flour has always been positive. I've recommended it to several friends/relatives who hesitate to try baking yeast-raised bread. KA bread flour gives one an 'edge', I'm glad it's available. I have never tried it in cakes, however. In fact, even with a nearly full bag of bread flour, I bought a bag of KA ap flour to make a cake last week. This article leads me to think KA bread flour might give successful results in cakes, too, unless the higher protein content is irrelevant with chemical leavening? Thanks!

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