Semi-historic food question

[chowmama]

5. So it's the all-purpose flour that wasn't available

Ok, that's why I couldn't find it. I only researched bread flour.

I bake all the time and have all 3 kinds. Sounds like for most uses, I can use AP and maybe mix in a little bread flour to up the protein if it seems appropriate. I can't see using higher than AP for muffins, for example.

I guess I assumed the bread flour was the newer because most of my old cookbooks refer to non-cake flour as just 'flour'. And I couldn't find any sources that told me whether the protein contents had changed from 1940 to now.