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

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   Self-Rising Flour. Lower in protein than most all-purpose flours, self-rising flour has baking powder and salt mixed in—which explains how Ree pulls off a blackberry cobbler with five ...

3. 12 Types of Flour All Bakers Should Know (and What They’re ...

   www.aol.com/12-types-flour-bakers-know-171600229...

   Self-rising flour is just finely milled flour with added leavener—specifically, baking powder and salt. It’s milled from soft wheat and has a protein content of approximately 9 percent.

4. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% [17] (10–12% from second source [18]) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan ...

5. Wheat flour - Wikipedia

   en.wikipedia.org/wiki/Wheat_flour

   All-purpose or plain flour is a blended wheat with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high.

6. 12 Types of Flour All Bakers Should Know (and What They’re ...

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   Flour is a catch-all te Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is spinning from all the options.

7. Kneading - Wikipedia

   en.wikipedia.org/wiki/Kneading

   Kneading's importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. [2] (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The ...