On Thu, 23 Apr 2020 12:49:15 -0400, jmcquown >
wrote:

>On 4/23/2020 10:53 AM, graham wrote:
>> On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
>>> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>>>> I haven't been able to get bread flour for the past month and a half,
>>>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>>>> never used before. I made my first loaf with it today, using 250g whole
>>>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>>>> tastes good. The only difference was that it required 20g more water
>>>> than I usually use for this recipe (fits a 4x12 pan).
>>>
>>> I checked when I went to the grocery store this morning.* It was
>>> pretty bare.* A pallet of all-purpose flour (a brand I've never
>>> heard of, from Canada:* Rose-something), a couple stray bags of
>>> Pillsbury, and a few sacks of organic King Arthur.* No bread flour
>>> at all.
>>>
>>> Cindy Hamilton
>>>
>> 5 Roses AP flour. It's a good brand with a ~12% protein content that
>> means that you can make decent bread with it.
>
>I may be silly to get into this thread since I haven't baked bread for
>years. I do remember both of my grandmother's baking bread and have
>used their recipes. They didn't have anything other than AP flour to
>work with and the loaves were very tasty.
>
>Jill
AP flour is fine maybe even best for most bread that you want to make.
The high protein bread flour is for those artisanal loaves with crisp
crust and meant to hold their own shape. The way your grandmother
made bread.
Janet US