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

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

    Stefania Pelfini, La Waziya Photography/Getty Images. For a basically seamless bread flour substitution, just swap in all-purpose flour 1:1. The only caveat is that the results may not be as chewy ...

  3. Tractor Supply Company - Wikipedia

    en.wikipedia.org/wiki/Tractor_Supply_Company

    Tractor Supply Company (also known as TSCO or TSC), founded in 1938, is an American chain store that sells home improvement, agriculture, lawn and garden maintenance, livestock, equine and pet care equipment and supplies. It caters to farmers, ranchers, pet owners, and landowners.

  4. This Is the Difference Between Bread Flour vs. All-Purpose Flour

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    Home & Garden. Lighter Side

  5. Do Baking Supplies Expire? From Flour to Salt, Here's When ...

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    It's a classic tale: You have last-minute guests coming over for dinner or a bake sale fundraiser you didn't find out about until the night before—and now you need to concoct some tasty treats ...

  6. Bob's Red Mill - Wikipedia

    en.wikipedia.org/wiki/Bob's_Red_Mill

    Bob's Red Mill is an American brand of whole-grain food marketed by employee-owned [5] American [6] company Bob's Red Mill Natural Foods of Milwaukie, Oregon.The company was established in 1978 by Bob and Charlee Moore, early adopters of and the whole grains movement, when other suppliers were making more money by making faster, cheaper products.

  7. King Arthur Baking - Wikipedia

    en.wikipedia.org/wiki/King_Arthur_Baking

    The King Arthur Baking Company, formerly the King Arthur Flour Company, is an American supplier of flour, ingredients, baking mixes, cookbooks, and baked goods. It also runs two baking schools, one at its Norwich, Vermont bakery and the other in Burlington, Washington .

  8. Clipping coupons and buying things on sale now considered a ...

    www.aol.com/news/2008-05-02-clipping-coupons-and...

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  9. Bread - Wikipedia

    en.wikipedia.org/wiki/Bread

    Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.