Bread Baking

Cookbooks rarely discuss protein content of flour or the diverse kinds of yeast. I know how discouraging, and disappointing it can be to make a brick instead of a loaf! I always tell people in my bread workshops about why I love Fleishmann's Instant Yeast (not rapid rise) and King Arthur Bread Flour.

Conventional bread flour usually comes in at about 11.6% protein.
Conventional All Purpose flour is usually on the order of about 10.5% protein.
King Arthur All Purpose flour is 11.7% protein, and KA bread flour is 12.7% protein. Note these are both higher than "conventional" flour (where conventional is something like Gold Medal or Pillsbury).
King Arthur online Bakers Forum