When used as a thickening agent is bread flour the same all purpose flour?

No, bread flour and all-purpose flour are not the same when used as a thickening agent.

Bread flour has a higher protein content (typically 12-14%) compared to all-purpose flour (10-12%). This higher protein content translates to more gluten development, which is crucial for bread making.

All-purpose flour is a more versatile option, suitable for a wider range of baking applications, including cakes, cookies, and pastries.

When used as a thickening agent, bread flour will produce a thicker sauce or gravy than all-purpose flour. This is because the higher protein content in bread flour leads to more gluten development, creating a stronger network that traps more liquid.

Here's why all-purpose flour is often preferred for thickening:

* Less gluten development: It results in a smoother texture and prevents the sauce or gravy from becoming overly thick or chewy.

* More neutral flavor: Bread flour has a slightly stronger flavor than all-purpose flour, which can be noticeable in delicate sauces.

In summary:

* Bread flour is better suited for bread making due to its high protein content.

* All-purpose flour is a more versatile option for thickening sauces and gravies due to its lower protein content and neutral flavor.

However, if you are looking for a thicker sauce or gravy, you can use bread flour as a thickening agent. Just be mindful that it will produce a slightly thicker and chewier consistency than all-purpose flour.