Hi there, Joann! Bread flour has a slightly higher protein content than all-purpose flour, about 12.7%, and 11.7% respectively. This will make for a chewier end result as well as cause the flour to absorb more liquid. When using bread flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. In cookies or quick breads, it should be just fine as long as you mix minimally once the flour is added to prevent too much gluten from forming. For things like cakes, or delicate pastries, you'll have to experiment — they'll likely be a bit tougher than desired. We hope this helps! 

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