I don't know if this is true or not, but I've heard that bread flour has
added to it, citric acid (vitamin c) powder to make it bread flour.

I tried adding the teeniest pinch of citric acid to my all-purpose flour for
a pizza crust, instead of using bread flour which seems to make it a little
too bubbly for my tastes. The addition of the citric acid did change my
crust.

Big imagination?
Dee


"Joe Yudelson" > wrote in message
.. .
> Hi: Bread flower has a higher nitrogen content than all purpose. Bread
> flower dough must be kneaded in a bread machine or a mixer (like the
kitchen
> aid). It is available in the supermarkets and is often labled for bread
> making machines.
> All purpose flower will work but the bread does not have as good a
> consistency (crumb).
> You can get bread flower (and many others) from the King Arthur company in
> the US. You can locate their address on the web.
>
>
> Joe
>
> "Steph G.B" > wrote in message
> ...
> > Hi!
> >
> > I just got a bread machine recently, and i noticed that all recipes call
> for
> > bread flour..
> >
> > what is bread flour and where can i find it? i'm in Ottawa, Canada, and
> > most people i know have never seen any.
> >
> > Would all purpose flour yield the same results?
> >
> > thanks in advance..
> >
> >
> >
>
>