The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

all purpose flour

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

richkaimd's picture
richkaimd

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

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

Mini Oven's picture
Mini Oven

Where are you?