Alright, let’s talk about this here “golden all purpose flour”. Now, I ain’t no fancy baker or nothin’, but I’ve been cookin’ and bakin’ for my family for, well, let’s just say a good long while.
So, what is it? It’s just flour, plain and simple. The kind you use for everything. You know, when the recipe just says “flour”, this is the stuff they’re talkin’ about. It ain’t got nothin’ added to it, just plain flour. They say it’s got this “all purpose” name ’cause you can use it for all sorts of things.
- Make bread? Yep, this’ll do it. They say it makes them breads rise up all nice and tall.
- Cookies? Sure thing, makes ’em soft and chewy, or crispy, dependin’ on how you bake ’em.
- Cakes? You betcha. Just gotta add in your sugar and eggs and all that other stuff.
Now, I heard tell there’s other kinds of flour out there. Some fancy whole wheat stuff and all, but this here golden flour, it’s the one I always go back to. It’s just easy to use, ya know? Don’t gotta think too hard about it. Just scoop it out and get to cookin’.
I seen on the bag it says it’s got some vitamins and iron in it. Stuff like “niacin” and “thiamine”. Sounds fancy, but I reckon it just means it’s good for ya. Or at least not too bad for ya. Anyways, it makes the food taste good, and that’s what matters most to me.
They make a big fuss about how “versatile” it is. That’s just a fancy word for sayin’ it works for a lot of different things. Like I said, bread, cookies, cakes, whatever you’re makin’. I even use it sometimes to thicken up my gravy. Just a little sprinkle here and there, and it gets nice and thick, just the way my family likes it.
Now, some folks, they like to get all fancy with their flours. Different kinds for this and different kinds for that. But me? I like to keep things simple. This golden all purpose flour, it does the job. It’s reliable. And that’s important when you got mouths to feed and a hungry family waitin’ for supper.
I’ve heard some flours can be bitter, specially them whole wheat ones. But this golden flour? It ain’t bitter at all. It’s just got a nice, plain taste. That way, you can add in whatever flavors you want, and it won’t mess with ’em. You want a sweet cookie? Add some sugar. You want a savory bread? Add some herbs and spices. This flour, it just lets the other flavors shine through.
Some folks say you gotta add salt and bakin’ powder and all that to make things rise, but that’s just part of bakin’, ain’t it? The flour itself is just the startin’ point. It’s like the foundation of a house. You gotta build on top of it to make somethin’ good.
And let me tell ya, this here flour, it makes a good foundation. I’ve baked everything from birthday cakes to everyday bread, and it never let me down. My kids and grandkids always love what I make with it. And that’s good enough for me.
So, there you have it. That’s my take on this “golden all purpose flour.” It ain’t nothin’ fancy, but it’s good, it’s reliable, and it gets the job done. And that’s all that matters in my book.
Tags：[all purpose flour, baking, cooking, flour, Gold Medal, versatile flour, wheat flour, niacin, thiamine, iron]
