Well, howdy there! Today, we’re gonna yak about somethin’ called wheat all-purpose flour. Don’t go gettin’ all highfalutin on me, it’s just the regular flour you use for bakin’ most stuff. Ya know, the kind you find in the big ol’ paper bag at the store.
Now, I ain’t no fancy baker, but I’ve been cookin’ and bakin’ for my family for donkey’s years. And lemme tell ya, this flour stuff is important. It’s like the glue that holds everything together, whether you’re makin’ biscuits, cakes, or even gravy. Yep, gravy too! A little bit of flour thickens it right up, makes it nice and stick-to-your-ribs.
I hear some folks talkin’ ’bout different kinds of flour, like whole wheat and all that. They say it’s healthier for ya, got more fiber and whatnots. But honest to goodness, I ain’t got the time nor the patience for that fancy stuff. All-purpose flour is good enough for me and my family. It works just fine for everything I make, and that’s good enough in my book.
Now, some folks say whole wheat flour sucks up more water when you’re bakin’. Says you gotta add a little extra here and there to make it work right. Sounds like a whole lotta fuss to me. With all-purpose, you just dump it in, add some water or milk, and stir it up. Easy peasy. No need to get all scientific about it.
And speakin’ of bakin’, let’s talk about makin’ things rise. You know, like bread and cakes. Some folks say whole wheat makes things a bit heavy, like a rock in your stomach. They say you gotta add more bakin’ powder or bakin’ soda to get it to puff up nice and light. But with all-purpose, it just rises up real pretty all on its own. Course, you still gotta add a little somethin’ to help it along, but not as much as that other stuff.
- Makes good biscuits: Fluffy and light, just the way my grandpappy liked ’em.
- Perfect for cakes: Moist and tender, with a crumb that melts in your mouth.
- Thickens gravy like a charm: No more watery gravy, thank you very much.
I reckon if you wanna get fancy with your bakin’, you can go ahead and use that whole wheat flour. But if you just want good, honest food that tastes good and fills you up, then all-purpose flour is the way to go. It’s been around forever, and there’s a reason for that. It just works.
Now, some folks might say that all-purpose flour ain’t got no flavor. They say it’s just plain and boring. Well, I say that’s a bunch of hogwash. The flavor comes from what you put with the flour, not the flour itself. You add some sugar, some vanilla, some spices… that’s where the flavor comes from. The flour is just there to hold it all together and give it some body.
And let’s not forget about price. That whole wheat flour, it costs a pretty penny. But all-purpose flour is cheap as dirt. And when you’re feedin’ a family on a budget, every little bit helps. So why spend more money on somethin’ that ain’t gonna taste any better? Makes no sense to me.
So there you have it. My two cents on wheat all-purpose flour. It’s good, it’s cheap, and it works. And that’s all that matters to me. Now, if you’ll excuse me, I gotta go make some biscuits for supper.
Oh and one more thing, good pans and good stuff you put in the mix matters too! Makes things taste better and cook right. Don’t go skimpin’ on that!
And don’t forget, you can find it most anywheres! Even online now a days! They’ll send it right to your door. Ain’t that somethin’? The world sure has changed.
Alright, I’m done yappin’ now. Go on and bake somethin’ good, ya hear?
Tags: [all-purpose flour, baking, cooking, flour, wheat flour, biscuits, cakes, gravy, baking tips, affordable baking]
