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2. Do You Actually Need to Sift Your Flour? A Pro Baker ... - AOL

   www.aol.com/lifestyle/actually-sift-flour-pro...

   Sift flour carefully if you fold it into a fluffy or egg white-based cake batter like chiffon, angel food cake, or genoise. Many bakers will sift dry ingredients (such as the flour, baking powder ...

3. 10 Common Baking Mistakes You Should Avoid at All Costs - AOL

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   8. Not Sifting Ingredients. You don't necessarily always need to sift flour, but if you're hoping to achieve a super soft texture with no clumps, it's a good method to follow. Those clumps are ...

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

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   If you’ve ever rolled up your sleeves to bake a killer baguette only to find that you’re all out of bread flour, I feel your pain. Here’s the good news: You can still carry on with ...

5. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   Because the flour is made from neither grains nor legumes, it is used as a substitute for wheat flour in cooking by Jews during Passover, when grains are not eaten. Potato flour, often confused with potato starch, is a peeled, cooked potato powder of mashed, mostly drum-dried and ground potato flakes using the whole potato and thus containing ...

6. Flour extraction - Wikipedia

   en.wikipedia.org/wiki/Flour_extraction

   For centuries, much of the flour milled for human consumption has been run through some kind of “bolting”, sifting or “extraction” process. [1] This flour is extracted from whole grains for one of two reasons; firstly, to decrease the tendency for rancidity.

7. Wheat flour - Wikipedia

   en.wikipedia.org/wiki/Wheat_flour

   To produce refined (white) wheat flour, [4] grain is usually tempered, i.e. moisture added to the grain, before milling, to optimize milling efficiency.This softens the starchy "endosperm" portion of the wheat kernel, which will be separated out in the milling process to produce what is known to consumers as white flour.

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

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   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.

9. Pastry blender - Wikipedia

   en.wikipedia.org/wiki/Pastry_blender

   Pastry blender. A pastry blender, or pastry cutter, is a device used to mix a hard (solid) fat into flour in order to make pastries. [1] The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in"). [2]