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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%.
Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.
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.
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.
Oat flour can be substituted one for one with regular flour, but only when measured by weight (most people measure by volume). If measuring by volume, try using one and a quarter cup of oat flour ...
kazoka30/Getty Images. This type of flour is likely already a staple in your kitchen, thanks to its versatility. It’s milled from a combination of soft and hard wheat and has a protein content ...
Other uses in the US include the measurement by volume of salt, where one sack is 215 pounds (98 kg), cotton where one sack is 140 pounds (63.5 kg) and flour, where one sack is just 100 pounds (45.4 kg). [9] It has also been used as a measure of volume for dry goods in Britain, with one sack being equivalent to 15 imperial gallons (68 L). [10]
All-purpose flour is called "all-purpose" for a reason — because it can be used to make everything from muffins to pizza, cakes to cookies, and quick breads to pie crust. Just because it's all ...
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