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

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

   Flour’s protein is what makes bread dough strong and helps it rise as it bakes. Bread flour that’s high in protein (12 to 14 percent) is great for recipes that need sturdy dough and texture ...

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

   www.aol.com/lifestyle/difference-between-bread...

   Home & Garden. Lighter Side

4. 15 Foods You Should Buy When They're on Sale - AOL

   www.aol.com/15-foods-buy-theyre-sale-200000635.html

   2. Honey. This pantry staple could most likely see you age, move houses, retire, and turn gray — and it would still be good for eating. It literally lasts forever and doesn’t go bad.

5. Wheat flour - Wikipedia

   en.wikipedia.org/wiki/Wheat_flour

   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.

6. Grant loaf - Wikipedia

   en.wikipedia.org/wiki/Grant_loaf

   Place the dough into a well greased tin, cover with a sprinkling of flour and leave to rise for 30–40 minutes in a warm place, or for about an hour at room temperature. Pre-heat the oven to 200°C and bake the bread for 30–40 minutes. The bread should sound hollow when tapped if it is fully cooked.

7. 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%.