Hi! I use the WASC and chocSC recipes primarily. I was delivered a 50# of bread flour by my supplier because they were out of what I usually order. It was very reasonably priced. Will this work in my recipes or should I send it back and wait for all-purpose? I do not have very much knowledge in the "science" of baking.
You should send it back. It has more gluten in it so it will produce a tougher cake. It doesn't work with cakes at all.
Thanks - somehow I ended up with a double thread going. There are more replies in the other, so lets consider this one closed. Thanks!