I switched from bread flour to all-purpose last month and won't go back

Got talked into it by an old baker at a shop in Portland who said most home ovens can't get hot enough for bread flour to matter. Tested his advice on 4 loaves of sourdough and they came out just as good with a softer crumb. Anyone else find AP flour works fine for standard sourdough?

2 comments

2 Comments

simon_wood7212d ago

Honestly, that makes total sense. I've been using AP for my weekly bake since winter and the crusts are way more consistent without getting that tough, chewy ring around the edge.

sandralee12d ago

You know what, that's exactly why I switched too. Tried bread flour for a while and kept getting that weird chewy edge, drove me nuts. Swapped to AP and never looked back, plus it's way cheaper so I can bake more often without feeling guilty.