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  2. 6 Best Dried Goods To Buy in Bulk at BJ’s Wholesale Club on a ...

    www.aol.com/6-best-dried-goods-buy-192545049.html

    A 12-pound bag of all-purpose flour from Gold Medal is $8.99 at BJ’s, while the same exact product is $13 at Walmart (originally $14.50). Learn More: ...

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

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

    Desserts like cakes, cookies, crumbles, and muffins; for bread recipes, experiment by swapping in up to 50 percent of the all-purpose flour for added nutritional value and flavor.

  4. We Baked Cookies With 10 Different All-Purpose Flours ... - AOL

    www.aol.com/baked-cookies-10-different-purpose...

    In addition to its all-purpose flour, Bob’s Red Mill offers excellent specialty flours, including options for pastry and bread, many of which are available at a wide range of grocery stores. 3 ...

  5. 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% [18] (10–12% from second source [19]) 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 ...

  6. Flour sack - Wikipedia

    en.wikipedia.org/wiki/Flour_sack

    Blatobulgium in Scotland, and Pieniężno in Poland, for example, are possibly named after words for flour sack in different languages. The all-white tower in the old city of Ravensburg in Germany is called Mehlsack. Reuel Colt Gridley famously carried a 50-pound bag of flour on his shoulder after losing a political bet in Austin, Nevada.

  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%.