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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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All purpose --> bread flour substitution, what to adjust?
I have a dinner roll recipe that calls for about 2 cups of all purpose
flour. I've made the recipe and like it. I want to try it using bread flour instead of all purpose to see if it will be heartier/chewier. First question: is this a correct assumption? Second question: if I do the substitution, will I need to adjust anything else to compensate, like the amount of water or yeast? Thanks, Chris |
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