Sounds like you do quite a lot of baking, Jon! We'd be happy to help answer your question, but we're not sure what you mean by "bakers flour." We sell lots of kinds of flour but none by that name. If you'd like to call our Baker's Hotline (855-371-BAKE) and give us a bit more information, we'd be happy to help you make the comparison to bread flour. As for the protein level in flours, it's important to note that the type of gluten-forming protein in flour is not the same thing as the kind of protein one would get from eating meat, for example. It can be confusing since they are both called "protein," but they really are two entirely different entities. You can try boosting the digestive protein in your baking by doing things like using milk instead of water and adding eggs to dough. I hope that helps and we look forward to your call! Kye@KAF

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