Which one should I use? I want to make a new york style crust, and it seems everyone here prefers King Arthur flour for this. So I finally find a store in town that carries it, but I am left staring at 2 kinds. All Purpose Flour and Bread Flour.
Unfortunatly, it doesnt list the percentage of gluten on the bag. I don't have a bread machine or a dough mixer, I usually mix it with a big plastic spoon until my wrist hurts. So, I am assuming the all purpose flour is the one I want? Does it still have the 12 - 14% gluten levels?