All-Purpose Flour

A mid-protein (10–12%) wheat flour blended from hard and soft varieties to perform acceptably across most baked goods — the Swiss Army knife of American baking. Less chewy than bread flour and less tender than cake flour, it sits in the middle of the gluten spectrum. Bleached versions cook more predictably in cakes; unbleached has slightly more protein and a mellower cream color. Store airtight in cool, dry conditions; refrigerate for long-term use to deter pantry pests.