Bread making: Is bread flour the same as regular white flour?

Answer 1

Bread flour is a high-protein flour, specially formulated for making yeast breads. The combination of protein, a tiny bit of malted barley to help the yeast, and vitamin C or potassium bromate to help the formation of the gluten, helps the dough rise and retain gasses as it bakes, resulting in greater volume and better texture.


All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less protein than bread flour — 11% or 12% vs. 13% or 14%. You can always substitute all-purpose flour for bread flour, although your results may not be as glorious as you had hoped.

Answer 2

No. Bread flour is made from a wheat that has more protein, or gluten, in it. This helps the bread rise higher without falling. Use this flour for breads that require yeast. All purpose flour has less protein, and works better for quick breads, cookies and cakes. Cake flour has even less protein, and will give you the most tender cakes and pie crusts, though is necessary unless the recipe calls for it or unless you want a different result from what you are getting.

Answer 3

yes. Flour is the same thing as white flour. Sometimes the cook books don't specify that