At a Glance
All-purpose (AP) flour is a versatile, medium-strength wheat flour commonly available in supermarkets. It's suitable for many sourdough recipes when adjusted for hydration and fermentation, and it performs best when you understand its protein and enzyme behavior.[1]
💡 AP flour sits between low-protein cake/pastry flours and higher-protein bread flours; protein content typically ranges 9–12%, which affects gluten formation, water absorption, and final crumb structure.[1][2]
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate baker's percentages and reproducible results
Large Mixing Bowl
Enough capacity for high-hydration mixes and comfortable handling
Dough Scraper/Bench Knife
Makes folding, dividing, and bench work easier with sticky doughs
Dutch Oven or Cast Iron Pot
Creates reliable steam and oven spring for home ovens
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Properties
| Protein content | About 9–12% |
| Extraction rate | ~72–78% (varies by mill) |
| Color | Off-white |
| Flavor | Mild, neutral |
| Water absorption | Moderate (60–68%) |
| Best used for | Everyday loaves, sandwich bread, pizza dough, pastries |
⚠️ AP flour is a compromise: moderate gluten strength gives adequate structure but less oven spring than high-gluten bread flour. Adjust hydration and mixing to compensate for weaker gluten.[1][2]
Best Uses
✓ Ideal for:
- • Everyday sourdough boules and batards
- • Sandwich and pan loaves
- • Pizza and flatbreads
- • Blending with whole-grain flours to improve crumb
✗ Not ideal for:
- • Very open-crumb, high-rise artisan loaves → Use high-protein bread flour or increase autolyse and folding to strengthen gluten
- • Extremely enriched doughs requiring strong gluten (e.g., brioche) → Use bread flour or add vital wheat gluten
Mixing recommendations:
Behavior in Dough
Consistency
Moderately extensible and elastic; will feel softer than pure bread flour at equal hydration
Development
Windowpane usually achievable with sufficient mixing/folds because of moderate protein
Fermentation
Ferments predictably but can overproof faster than higher-protein flours due to easier gluten relaxation
Sourdough required!
AP flour lacks the strong pentosan and enzyme profile of rye but still benefits from sourdough acidity to improve flavor and shelf life; proper sourdough fermentation strengthens dough via time rather than intensive mixing.[1][2]
Minimum: Use a mature starter fed at least once and build levain appropriate for desired flavor and timing
Hydration
Recommended: 62–68% for most AP flours; adjust +3–5% when adding whole grains or on hotter days
Measure water by weight on a [digital kitchen scale](https://amzn.to/4pUMVHi) and track changes — brand-to-brand variation is common.[1][2]
Alternatives & Substitutes
Direct alternatives:
Higher protein (12–14%) → stronger gluten, larger oven spring; needs slightly more water
More flavor and nutrition; may need more hydration and shorter aging
Denser crumb, higher absorption; blend with AP to improve handling
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | All-Purpose Flour (AP) | King Arthur, Bob's Red Mill — protein varies by brand |
| UK | Plain Flour | Doves Farm (plain), Shipton Mill (plain strong) |
| Europe | Type 550 (DE) roughly comparable to AP |
Where to Buy
🛒 Supermarket
- Major grocery chains (check brand protein on bag)
🌿 Organic
- Local organic grocers and co-ops for stone-milled AP variants
🌾 Mills Online
💡 For consistent results, buy from a trusted brand and note the protein percentage — treat it like an ingredient you calibrate over several bakes.[1][2]
Storage
Shelf life
6–12 months sealed; 3–6 months opened for best flavor
Storage location
Cool, dry, airtight container; refrigerate or freeze for long-term storage (thaw before weighing)
⚠️ Store in a [glass jar for starter](https://amzn.to/4pWAN8D) or airtight container to reduce insect risk and off-flavors
Recipes with this flour
All-purpose flour works in a wide range of sourdough recipes on this site; adjust hydration and mixing accordingly.