I'm planning some cookie baking. What would be better: All Purpose Flour (which in Canada is quite 'hard', closer to American bread flour or Cake/Pastry Flour? The majority of my cookie recipes are American.
How is cake flour different from pastry flour? What makes bread flour and all-purpose flour distinct? Can you substitute one type of flour for another? If so, how? We sifted through the details to find out the answers to these questions and more.