Flour

Self-raising flour has a raising agent already added to the flour.

The way I think that you or most people can use it is to open the bag and pour as much flour as you need to make whatever you are making.

About 54-57 cups of rice are in a 25 lb bag of rice depending on long or short grain.

All-purpose flour is the same thing as plain flour. The terms are simply different for different parts of the world. In Australia and the United Kingdom, it is known as plain flour while in the United States and Canada it is known as All-Purpose Flour. This type of flour has a lower amount of gluten protein than bread flour, but more than baking flour so it is balanced and can be used for a wide range of purposes.

It is used to create the crust.

The biological name for yeast is Saccharomyces cerevisiae.

It should be at a normal room temperature. For instance: not to cold but not too hot either. Just that normal amount.

most of it because the wheat is bleached and it kills all the nutrients

to make pancakes

Dough that is too dry and crumbly may need additional liquid, such as a few drops of milk or water. However, if the cookie dough has been chilled, let it warm up to room temperature before adding liquid, because the dough may become soft again as it becomes warm.

There is one syllable.

Yes, corn flour can replace normal flour in some recipes, but it may alter the texture and flavor. Corn flour is gluten-free, so it works best in recipes where gluten is not essential, like pancakes or certain baked goods. However, for recipes requiring structure, such as bread, a blend of corn flour and other flours may be necessary to achieve the desired results. Always consider the specific recipe and adjust accordingly.

The cake can still work out, but you won't have been able to beat air into the eggs so the cake may not rise properly.

I believe it is a good substitute for flour since it is high in carbohydrate [third richest source]. Also the leave are rich in protein.

In the 1880s, flour millers primarily lived in rural areas or small towns near milling operations, often close to grain sources like wheat farms. These communities were typically located near rivers or railroads to facilitate the transportation of grain and flour. Many millers owned or managed the mills themselves, leading to a close-knit community of agricultural and industrial workers. The lifestyle was often marked by hard labor, but also a sense of local pride in supporting the agricultural economy.

Farming in Minnesota, particularly the cultivation of wheat and other grains, provided a steady supply of raw materials essential for the flour milling industry. As agricultural practices improved and production increased, local mills were established to process these grains into flour, meeting the rising demand from both local and regional markets. The growth of transportation networks, such as railroads, further facilitated the distribution of flour, allowing mills to thrive and expand. This symbiotic relationship between farming and milling contributed significantly to Minnesota's economic development in the late 19th and early 20th centuries.

To separate flour and marbles, you can use a sieve or a mesh strainer. Pour the mixture into the sieve, allowing the flour to fall through while the larger marbles remain on top. Alternatively, you could use a magnet if the marbles are metallic, or simply pick them out by hand if the quantities are small.

Yes, bread flour can be substituted for all-purpose flour, but it may alter the texture of your baked goods. Bread flour has a higher protein content, which can lead to a chewier texture and more structure in bread and pizza dough. If using it in recipes that call for all-purpose flour, you might need to adjust the liquid content slightly. However, for most recipes, the substitution should work fine.