What is all purpose flour?

All-purpose flour is a versatile flour that is a staple in many kitchens. Here's a breakdown of its key characteristics:

What it is:

* A blend: It's a blend of hard and soft wheat, resulting in a medium-protein content (around 10-12%).

* Moderate gluten development: It forms a good amount of gluten, which gives baked goods structure and chewiness.

* Multi-purpose: It can be used for a wide range of baking, from cakes and cookies to bread and pizza dough.

Why it's called "all-purpose":

* Balance: The blend of wheat types makes it suitable for most baking needs.

* Convenience: It eliminates the need to have multiple flours on hand.

Important notes:

* Not ideal for everything: While versatile, it's not the best choice for all baking. For example, it won't produce the light and airy texture of cake flour or the strong gluten development needed for bread flour.

* Variations: All-purpose flour can vary slightly between brands. Some may have slightly higher protein content than others.

In summary: All-purpose flour is a reliable and versatile flour that's great for most home baking projects. It's a great option to have on hand for its ease of use and adaptability.