01
All-Purpose Flour
10.0best for bread1 cup : 1 cup
Finer grind with slightly lower protein; yields a softer, more tender crumb in cakes and pastries
10.0
Bread relies on 00 Flour for gluten development and crumb structure. A substitute must support yeast-driven rising and hold its shape through baking.
Finer grind with slightly lower protein; yields a softer, more tender crumb in cakes and pastries
More gluten; good for pizza dough
Lower protein, closer to 00 softness