Hi Victoria, our bread flour has more gluten-forming protein than all-purpose flour does. It may help with the spreading issue. If you choose to use it in recipes, your final product will be chewier and more dense, rather than soft and tender. The higher protein content also means that it will tend to absorb more liquid, so you will usually want to increase the water by about 2 teaspoons per cup of flour you substitute to prevent the baked goods from being dry.

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