I used AP flour in an eggless and little sugar challah recipe because I didn't have enough bread flour this week. I made the same recipe last week with only bread flour. Comparison? AP was doughier and didn't rise as well, noticeable only by me. What is the point of using AP? If I'm making bread, use bread flour. If I'm making cake, cake flour, etc. All KA flours, BTW. It made me consider why I ever go halfsies by buying a flour that is neither here nor there. Thoughts?

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