The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

KA All Purpose or KA Bread Flour

TimM's picture

KA All Purpose or KA Bread Flour

Reading Peters Bread Baking Apprentice and notice the man says use Bread Flour. Then on page 29 he gets into gluten percentages. > 11.5% gluten = bread. < is AP

1. I am newer than new to all this bread stuff. Enjoying TFL as I read/learn.

2. Have the ingredients, tools etc to begin (sort of)

3. Decided to use KA flours to start.

4. King Arthur AP is approx 11.5 % gluten and KA Bread flour is approx 12.5%.

Q: for the formulas in the BBA, which King Arthur flour should I use.

Hate to have my first 2,000 attempts fail simply by starting off wrong.

Great site- thanks,

Tim Mandeville


mrfrost's picture

KA Bread Flour was the first flour to catch my eye(in the store) when I first decided to try baking my own breads. So that is what I purchased.

I started researching about KA and as I learned how highly regarded they are, I eventually found my way to their website and their multitude of bread recipes there. When I decided to start attempting some recipes, I was rather dismayed that most of the recipes there called for KAAP.

Turns out that the KABF works just fine for many of the bread recipes calling for ap and I probably was non the wiser if some of the results were of a little more chew than they were intended to be. It  also helped though that I like recipes that usually call for a healthy dose of whole grains and/or other add ins.

At the same time, there are some recipes where the bf is surely the most appropriate for more authentic results. I imagine the same scenarios would hold for the BBA recipes.

Long story short, if you can only buy one of the choices, get the KAAP. But if you plan on getting the best results for most of the recipes, you will need the BF at times.

SnDBrian's picture

Both products are great! Bread flour has higher protein % and has some kind of malt in it that feeds your yeast. If you want maximum rise and gluten production I'd go with the bread flour for hearth breads. AP flour is a perfect substitute for bread and in some cases, softer breads, it is better.

Good luck*


saraugie's picture

Waternflour is of course entitled to his opinion.  Why don't you check around the web, use some KAF & others, then make up your own mind.  There is a reason why KA is considered the best flour by a majority of the people in the articles you'll find while surfing.

flournwater's picture

"3. Decided to use KA flours to start."

It's not a bad choice, but not the only good choice either

"4. King Arthur AP is approx 11.5 % gluten and KA Bread flour is approx 12.5%."

KA recommends their 11.5% flour for baguettes and boules (most recent catalog)

Eagle Mills AP flour is 13%  -  but they don't label it as "bread flour" (in their plant it's packaged as AP flour)  ...  so I don't see why KA would necesssarily be superior.

Pillsbury bread flour is 12.9%. 

My only point here is that those who are new to bread making sometimes follow the herd and restrict themselves to using specialty blends of flour or "trendy" ingredients that actually inhibit their learning experience.

Try KA in a formula you like, then try another flour using the identical formula and see how they differ.  You'll learn more about flour and how to handle it and your confidence level will soar.

I believe that if you can't explain in detail why you find one brand of anything to be superior over another you need to go back to the laboratory and refine the data.


genem5329's picture

Hey Tim, both the AP and BF will make excellent breads.  Try both, they will come out a bit different but I like both results and so does my family.  KA flour is great, I buy my flour from the people that grind it for KA here in N.C.  I drive about 4 hours to the mill and pay much less a pound for wheat, WWF APF and BF.  I get several hundred lbs. at a time and it pays for my trip plus a nice lunch.


KAF bakers's picture
KAF bakers

I would use our all purpose flour. remember to have fun with it. Mary@ KAF