EFK Kitchen Ready · Pantry Ingredient Guides
Bread Flour
Higher protein supports stronger gluten development and chewier breads/pizza dough.
Why keep it
Higher protein supports stronger gluten development and chewier breads/pizza dough.
EFK uses
Yeast breads, pizza, rolls and doughs where structure matters.
Substitution
AP flour often works but may give a softer/less chewy result.
Homestead note
Useful if bread/pizza is made regularly; otherwise AP flour remains the first pantry flour.
From the EFK pantry
EFK Kitchen Ready · A practical ingredient reference for your home kitchen.