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  2. Bread Flour Substitute: What to Use Instead - AOL

    www.aol.com/bread-flour-substitute-instead...

    Bread Baking for Beginners: Everything You Should Know (Including 18 Easy Bread Recipes to Try ASAP) W Here’s the good news: You can still carry on with everything from a sourdough loaf to ...

  3. A Guide to Different Types of Flour and When to Use Them - AOL

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    Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

  4. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.

  5. Here's How to Make Cake Flour at Home - AOL

    www.aol.com/lifestyle/heres-cake-flour-home...

    Making your own cake flour substitute is super simple—and you only need two ingredients. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...

  6. Wheat flour - Wikipedia

    en.wikipedia.org/wiki/Wheat_flour

    Self-rising or self-raising flour is white flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. [citation needed] Self-rising flour is typically composed of the following ratio: 1 cup (100 g) flour; 1 + 1 ⁄ 2 teaspoons (3 g) baking powder; a pinch to 1 ⁄ 2 teaspoon (1 g or less) salt

  7. Dough conditioner - Wikipedia

    en.wikipedia.org/wiki/Dough_conditioner

    A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]

  8. Farinograph - Wikipedia

    en.wikipedia.org/wiki/Farinograph

    A weaker flour, such as a cake or pastry flour with a much lower gluten content would have a much steeper decline after peak time. The points of interest on the graph are fivefold: Arrival Time (Absorption) – Absorption is the point chosen by the baking industry which represents a target water to flour ratio in bread.

  9. The Best All-Purpose Flour Substitutes If You Run Out ... - AOL

    www.aol.com/news/best-purpose-flour-substitutes...

    And since not all flour alternatives are created equal (especially when substituting for all The Best All-Purpose Flour Substitutes If You Run Out or Need a Gluten-Free Swap [Video] Skip to main ...

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