Hi there, Pat! Please don't feel inferior, any and all questions are welcome — we're always happy to help! Using Bread Flour in place of the All-Purpose Flour in cookies and pancakes, will make them a bit chewier and you might find that you need to add a little extra liquid (usually about 2 teaspoons per cup of Bread Flour used) to account for the higher protein content of the Bread Flour but other than that it should work out just fine. We wouldn't suggest using it in your cakes though, as a higher protein content flour often results in a more dense cake. We hope this helps and happy baking! Morgan@KAF

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