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.
Unless you are planning to make bread, croissants, or brioche, I'd send it back. There is too much gluten in bread flour and it will make your baked goods tough. While that is desirable in some things, it isn't good for cake.
I don't think you can use bread flour for cake with favorable results. Bread flour has more gluten to develop the texture of bread so I think it would be different. I am no expert but I even sub AP flour for my rolls when I want something more light and fluffy.
Maybe someone else can chime in here with more specific advice and expertise but I don't think you want that for cakes.
Send it back. Bread flour is suitable for bread because, as stated above it has a higher gluten/protein %. Frankly, the AP flour isn't your best option either. You need cake flour.