Ask the Test Kitchen
I actually have a variety of bread flour that I use in my bread machine. Can I use this flour while a recipe calls for all-cause flour? If no longer, how lengthy will bread flour ultimate if I keep it within the unique bag after which interior a plastic bag? —K.D., Schenectady, New YorkBread flour is made from high-gluten hard wheat flour that offers electricity and elasticity to yeast doughs. Bread flour also can be used for different yeast-raised doughs, strudel, puff pastry, popovers and pasta where energy and elasticity are desired. All-motive flour is a blend of each high-gluten tough wheat and coffee-gluten tender wheat flours. It, too, can be used for yeast breads, but the loaves will no longer upward push pretty as high. All-reason flour is perfectly suited for baked items where tenderness is desired. Unfortunately, bread flour isn't always appropriate for making desserts, brief breads, cakes, pie crusts and pancakes. Bread flour must be saved in an airtight box in a fab dry vicinity and has a shelf lifestyles of 10–15 months. For longer garage, freeze in an airtight field. Before using refrigerated flour in yeast doughs, warm it to room temperature so it does no longer slow the growing of the dough.
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