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2. 12 Types of Flour All Bakers Should Know (and What They’re ...

   www.aol.com/12-types-flour-bakers-know-020000546...

   1. All-Purpose Flour. 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 of ...

3. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the ...

4. Sponge and dough - Wikipedia

   en.wikipedia.org/wiki/Sponge_and_dough

   Sponge and dough. The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre ...

5. Quick bread - Wikipedia

   en.wikipedia.org/wiki/Quick_bread

   Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture. [6] The type of bread produced varies based predominantly on the method of mixing, the major flavoring ...

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

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

   PureWow Editors select every item that appears on this page,, and the company may earn compensation through affiliate links within the story You can learn more about that process here. Yahoo Inc ...

7. The 5 healthiest flours to use instead of all-purpose white ...

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   Coconut flour is much higher in fiber and has more protein than other healthy flours. It’s also a good source of potassium and iron, nutrients that are often under-consumed in the American diet ...