This is the most common swap because, let’s face it, who only buys one type of flour? If you have bread flour (high protein) and cake flour (low protein), you can mix them to create an all-purpose clone.
Here’s the formula: for every 1 cup of all-purpose flour you need, combine ½ cup of bread flour with ½ cup of cake flour. That’s it. No abracadabra required.
Whisk them together like you’re conducting a tiny flour orchestra. The bread flour brings the structure; the cake flour brings the tenderness. Together, they’re the buddy comedy of the baking world.
But What If I Only Have Bread Flour?
No problem! You can tone it down by adding a little cornstarch—the ninja ingredient that softens everything. For every 1 cup of bread flour, remove 2 tablespoons of it, then add 2 tablespoons of cornstarch.
Sift it all together to make sure it’s evenly mixed. Think of the cornstarch as the chill friend who tells the protein-rich bread flour to calm down, dude.
This works because cornstarch has almost zero protein, dragging the overall percentage down into all-purpose territory. Baking science, baby!
How To Make Bread Flour from All Purpose Flour {and why I didn't}
