all-purpose flour

a.k.a.

AP flour

what is it?

True to its name, all-purpose flour is a good choice for all kinds of baking because it has a middle-of-the-road protein content (between 9 and 13%). Cakes made with cake flour might be more tender, and loaves made with bread flour might rise higher, but the differences are subtle. All-purpose flour is also a good choice for other cooking jobs tackled by flour, such as thickening sauces and coating foods.

kitchen math:

4.5 oz. all purpose flour = 1 cup

don't have it?

In a pinch, you can use cake flour (add 2 tablespoons more cake flour per 1 cup all-purpose flour)

how to choose:

Unless a recipe states otherwise, use unbleached all-purpose flour. Bleached flour contains additives that whiten flour and, in some cases, affect its baking properties.

how to prep:

For most accurate measuring, use a scale. Fluff the flour with a fork to avoid densely packed flour. Spoon the flour from the bag into a dry measuring cup and level it with a knife. Never scoop right form the bag, which would compact too much flour into the measuring cup. Don't shake or tap the cup as this packs down the flour, too.