Substituting Bread Flour with All-Purpose Flour Adjustment

The flavor profile will be subtly affected by this substitution. All-purpose flour tends to have a slightly more neutral flavor compared to bread flour, which can allow other ingredients in the recipe, such as sugar or fats, to shine through more prominently. There might be a slight decrease in the complexity of the flavor, as the higher protein content in bread flour can contribute to a slightly more robust, savory note that is missing with all-purpose flour.