Bread flour substitute
Bread flour has a higher percentage of protein than all purpose flour in it that which strengthens dough, encourages gluten formation and helps bread rise, but it’s not a huge percentage difference king Arthur bread flour has 12.7 percent protein, that means on rare occasions, if you have bread flour and not all purpose or vice versa, you can just make an easy one on one swap. The only exception is that bread flour is not the best. For recipes where you don’t want a lot of gluten formation like biscuits or pie dough
