Is soft flour the same as all purpose flour?

Soft flour and all-purpose flour have different characteristics and are not the same. Here are the key differences:

- Protein Content: All-purpose flour has a protein content of around 10-12%, making it suitable for a wide range of baking applications. Soft flour, also known as pastry flour, has a lower protein content, usually around 8-9%.

- Strength and Elasticity: The protein in flour gives it strength and elasticity. All-purpose flour has more protein, making it stronger and more elastic. Soft flour, with its lower protein content, produces baked goods that are more tender and crumbly.

- Uses: All-purpose flour is a versatile flour that can be used for various baking purposes, including bread, cakes, cookies, and pastries. Soft flour, due to its tender and crumbly texture, is often used for delicate pastries, pie crusts, and cookies that require a light, flaky texture.

While soft flour and all-purpose flour can be used interchangeably in some recipes, they will yield different results. For baked goods that require a stronger structure, such as yeast bread, all-purpose flour is a better choice. For pastries that require a tender, crumbly texture, such as pie crusts and shortbread cookies, soft flour is the better option.

It's worth noting that flour preferences and terminology may vary depending on the region and cuisine. In some countries, soft flour may refer to a specific type of flour with slightly different characteristics from what is described above.