Can I Use Bread Flour?

Baking By jenng1482 Updated 29 Jul 2010 , 3:52pm by jenng1482

jenng1482 Posted 29 Jul 2010 , 2:52pm
post #1 of 3

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.


2 replies
LisaMarie86 Posted 29 Jul 2010 , 3:26pm
post #2 of 3

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.

jenng1482 Posted 29 Jul 2010 , 3:52pm
post #3 of 3

Thanks - somehow I ended up with a double thread going. There are more replies in the other, so lets consider this one closed. Thanks!

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