![Baking success for UK Expats moving to the USA is dependent on understanding differences in the basic flour types!](https://i0.wp.com/www.asocialanimal.net/wp-content/uploads/2018/12/us-flour-vs-uk-flour-comparison.jpg?resize=150%2C150&ssl=1)
You can find some UK ‘strong flour’ that’s only 12g/100g of protein – that would be the same as a US All Purpose Flour!
US all-purpose flour is generally low 12% and often around 12.9% which would be most definitely be considered ‘Strong Flour’ in the UK.