Q: Should I use bread flour?
A: Different flours have differing levels of protein, which affects the texture of your finished product. When you bake bread, protein turns into gluten strands, which form a web that holds in the carbon dioxide from the yeast. The more gluten present, the firmer the bread.
- Cake flour is low-protein, and gives you a softer texture and a lower-gluten end result.
- Bread flour is high-protein, and gives you a firmer texture and a higher-gluten end result.
- Wheat flours make bread denser, while potatoes or potato flour make bread more tender.
That said, most of our recipes here use all-purpose flour. You can absolutely make great bread with what's already in your pantry.