Thanks so much for your thoughtful comments, GothamMuse! You make some excellent points. Our blog posts are geared towards supportive instruction rather than sales, so if this post struck you as a sales pitch, that was certainly not our intention. Having spoken to several bakers who struggled when they substituted All-Purpose flour for the Bread flour called for in the Pan de Cristal recipe, I can testify that there are some recipes where flour choice really does make a difference. Ideally, we do recommend using the flour called for in a recipe because that tends to deliver the most consistent and successful results, but our Baker's Hotline is also happy to help you make adjustments if you find yourself lacking in a certain flour or ingredient. We also know that not everyone who comes to our website has access to our products, and we want to help them bake too! We've fielded more than a few chats and emails from bakers on the other side of the globe, who certainly aren't using our flours, but we still do our best to help them achieve success. 

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