I hope this isn't too basic of a question to post. I've been baking and using the recipes from all over the web and from several books. That said I wonder why some breads call for "bread flour" and other "AP". A couple of weeks ago I bought my fist 50# sack of flour. It was a bread flour "Power Flour" from Pendleton Flour Mills. I brought the cost of my bread down a bit as it was $.55 a pound that way. This is the cheapest I've been able to buy BF. (got to remember this is Hawaii!) The only other inexpensive way to buy flour is to give up on trying to find 50# sacks of unbleached AP flour. Everywhere I ask, they only carry bleached flour. Shipping here is out of the question. So the thrust of the question I have is this... Can I use BF exclusively for all my bread baking? What are the drawbacks? Why even use AP for bread?
I know, lots of questions! Hope someone can shed some light on this for me!