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

    www.aol.com/guide-different-types-flour-them...

    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.

  3. Desem - Wikipedia

    en.wikipedia.org/wiki/Desem

    Desem (pronounced DAY-zum) (Dutch for "leaven") is both a type of sourdough starter made from whole wheat flour, spelt flour or other flours (such as kamut, durum and tritordeum) and water, and the resulting bread. Desem starter is traditionally used in Belgium to make healthy, nutrient-rich bread. The starter is grown in a bed of flour at cool ...

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

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    Bread Baking for Beginners: Everything You Should Know (Including 18 Easy Bread Recipes to Try ASAP) W Here’s the good news: You can still carry on with everything from a sourdough loaf to ...

  5. Semolina - Wikipedia

    en.wikipedia.org/wiki/Semolina

    Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color. [7] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Semolina ground, plain (left) and toasted (right) Semolina made from common wheat (Triticum aestivum) is

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

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    In fact, whole grain flour has up to five times more antioxidant and mineral levels than white flour. Whole wheat is a good source of fiber , a nutrient that up to 95% of people do not get enough of.

  7. Durum wheat - Wikipedia

    en.wikipedia.org/wiki/Durum_wheat

    Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat , although it represents only 5% to 8% of global wheat production. [ 6 ]

  8. 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.

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

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    White eggs or brown ... According to the Wheat Foods Council, bread flour typically has a protein content of 12 to 14 percent. ... Substituting bread flour for all-purpose flour in cookies is not ...