The Baker's Hotline

April 7, 2017 at 2:26pm

You sure can, Judy. You may find that your dough requires a little more liquid to reach the desired dough consistency as a result of Bread Flour's higher protein content and absorption rate, otherwise the differences will be minimal. If you're interested, you can read about our experiments subbing one for the other in this blog article. Mollie@KAF
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