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Nov 17, 2008 05:07 PM

How to Best Substitute AP Flour for Bread Flour

I bake a lot of bread, cookies, and cakes and have always used the appropriate flour for the recipe, (cake/pastry/bread, etc.).

I recently bought 20 lbs of organic unbleached AP flour, and would like to use it for bread. The brand is Central Milling Company, and it is comprised of 'bakers premium blend of organic hard red wheat'. The ingredients are organic wheat flour and organic malted barley flour, and it contains 3g protein per 1/4 cup.

My question is, would I replace 1T per cup with vital gluten flour, or would that be too much because the flour is partially malted? Also, does it matter whether I am baking the bread from scratch or using a bread machine? Thanks.

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  1. I think that all AP flour is partially malted. The gluten thing sounds right. Shouldn't make a difference whether hand kneaded or machine, but you never know? Keep us posted after you make a test batch. If your AP flour is fairly high in protein, like King Arthur @ 11.8 %, maybe even less of the gluten, but if it's Pillsbury @ 8 or 9 % , use a little more. Just guessing here.... Adam
    P.S. Happy Baking