We take your point, Elie, and some bakers do choose to bake primarily with specialty flours. In our view, All-Purpose Flour isn't only versatile, it also strikes an ideal balance in many cases -- when we're looking to make a baguette with a more open crumb structure, a pie crust that's delicate but also sturdy enough to handle easily or when simply tackling cookies or muffins. For these reasons (and because All-Purpose is the most easily accessible flour), we tend to write most of our recipes for it. That being said, we encourage you to follow your baker's instinct and go with what's right for you! Mollie@KAF

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