The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

all purpose flour

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websteramey's picture
websteramey

all purpose flour

how do i overcome not having all purpose flour not available in region i am living. cake and bread flour are anyone have this experience.

dwcoleman's picture
dwcoleman

Why not blend the cake and bread flour to approximate all purpose?

suave's picture
suave

I'd be interested to know what exactly are you trying to do that can be made with all-purpose flour, but not with bread.

Floydm's picture
Floydm

Agreed.  99% of the recipes here that call for AP flour could use bread flour just as well.  

-Floyd

sagana's picture
sagana

all purpose flour can be recreated with 60% bread flour & 40% cake flour combined. even half of each is sutiable for most formulas

richkaimd's picture
richkaimd

What formula did you use to come to your 60:40 calculation?

sagana's picture
sagana

This is just a rule of thumb I've learned at school. 

Different types of flours may be arranged on a spectrum of Soft Wheat- Hard Wheat

From Soft to Hard, some everyday flours are:

Cake Flour-Pastry Flour-Bread Flour-High Gluten Flour

Cake flour is high in starch content; as you continue up the spectrum towards high-gluten flour, protien content increases. 

All-Porpose flour is a flour blend, which you can make yourself at home using the 40:60 ratio. You can always alter this ratio as well to suite your formula. If your end result needs more structure, go with a higher percentage of bread flour. If you want a more tender result with a soft crumb, increase the ratio of cake flour. 

Hope this helps!

ananda's picture
ananda

Hello websteramey

If you really mean "cake" flour, I would counsel that this is not suitable for inclusion in any formula for fermented products.

The finer grind in the flour means an increase in starch damage.   This will expose the amylase enzymes present in the flour and lead to over-rapid fermentation and very poor bread indeed.

I'm with suave and Floydm here.   Stick to bread flour.   If you do mix weaker flour in to try to mimic "All Purpose", make sure the flour is not designed for cakes.   It won't produce good results if it too finely ground.

Best wishes

Andy

witness2angels's picture
witness2angels

i use 1 pack backpulver for 1 kilo weizen mehl...the pack actually says 1 pack for 500 grams flour, but then i would have cake flour, so i just double it to dilute..im about to make some lemon bars this way :)  

 

guten appetit

witness2angels

Mini Oven's picture
Mini Oven

Where are you?