I just finished making my third (ever!) batch of pizzelle using your wonderful recipe (with some tweaks, too!) and noticed that the two previous batches I made over the last few days were with the K. A. bread flour instead of AP... oops! I caught it this time, so I used the only AP flour I had, which was from Bob's Red Mill. I know the protein content is much lower in BRM flour, but I'm wondering if it would make any difference whatsoever in a waffle cookie? Strangely, I think I preferred the KA bread flour pizzelle. Any thoughts on what, if any, higher protein flour would have on pizzelle? - Just a side note regarding your pizzelle recipe; I used 3/4 tsp Fiori di Sicilia for the extract instead of what was called for, and I added 2 tsps of cinnamon to the dry ingredients. (No anise at all - none in the pantry!) Tasty!

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