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The protein content of all-purpose flour ranges from 9% to 12%, depending on brand . My favorite all-purpose flour, King Arthur’s, has a protein content of 11.7%—this is on the high end of the AP spectrum, but it’s still considered a midrange percentage. While using cake flour or pastry flour for the baked goods mentioned above would result in loftier, more tender bakes, the truth is that all-purpose flour will often work just fine.
, which you plan on serving to a pastry chef, most people will not be able to tell which flour you used.Bread flour has a higher protein content than all-purpose flour, ranging from 12% to 14%. That makes this type of flour ideal for all kinds of bread recipes, including hearty
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