Can you use all purpose flour for baking and will it rise?

All-purpose flour can be used for baking, and it will rise. All-purpose flour is a blend of hard and soft wheat flours, and it has a moderate amount of protein. This makes it a versatile flour that can be used for a variety of baking purposes, including cakes, cookies, pies, and breads.

When all-purpose flour is mixed with water, the proteins in the flour form gluten. Gluten is a elastic substance that gives bread its structure and allows it to rise. The amount of gluten in flour determines how much it will rise. All-purpose flour has a moderate amount of gluten, so it will rise, but not as much as bread flour.

If you are baking a bread that requires a lot of rise, such as a sourdough bread, you may want to use bread flour instead of all-purpose flour. Bread flour has a higher protein content than all-purpose flour, so it will rise more.

However, for most baking purposes, all-purpose flour is a good choice. It is a versatile flour that can be used for a variety of baked goods, and it will rise.