I remember that many of your recipes that call for bread flour have the recommendation to try it out first with AP flour, to see if you like the baked good in general. (Because your bread flour always seems to be less widely available and more expensive.) Thank you for the side-by-side photos here; in each case I like the AP version much better -- I often eat my bread with jam or other spreads, and really don't like baked goods with lots of huge holes I have to navigate around, and my wife really doesn't like crusts that are, well, too crusty. I will stick to your APF. :)

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