Straightening and condensing bags in the pantry. Misread the bag and just mixed bread flour with

Was it a lot of bread flour? It will make baked stuff a little tougher but I

wonder if you'll notice much difference. At any rate can be used for flouring chops and chicken, making roux.
Or just use it for bread--

 
Well....if you dumped far more bread flour in than regular, just use it for bread flour.

I'm thinking 4:1 or even 3:1. Do you have pure wheat gluten? You can always add a teaspoon to a cup of this flour to make it definitely "bread flour".

However, if it was equal amounts, just use it as all purpose. Look at the link I've attached and view the various all-purpose brands. The protein count varies widely: 7.5 for soft flour (biscuit heaven) on up to 12 for hardy winter wheat.

The only thing I wouldn't use this flour for would be a recipe calling for cake flour.

I buy King Arthur for its consistency in protein level when I'm making cookies that I want consistent each time. But I think yours is still totally usable.

http://www.theartisan.net/ProteinComparisons.htm

 
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