from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A fine, powdery foodstuff obtained by grinding and sifting the meal of a grain, especially wheat, used chiefly in baking.
- n. Any of various similar finely ground or powdered foodstuffs, as of cassava, fish, or bananas.
- n. A soft, fine powder.
- transitive v. To cover or coat with flour.
- transitive v. To make into flour.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Powder obtained by grinding or milling cereal grains, especially wheat, and used to bake bread, cakes, and pastry.
- n. Powder of other material, e.g., wood flour produced by sanding wood.
- n. Obsolete form of flower.
- v. To apply flour to something; to cover with flour.
from the GNU version of the Collaborative International Dictionary of English
- n. The finely ground meal of wheat, or of any other grain; especially, the finer part of meal separated by bolting; hence, the fine and soft powder of any substance
- transitive v. To grind and bolt; to convert into flour.
- transitive v. To sprinkle with flour.
from The Century Dictionary and Cyclopedia
- n. An obsolete spelling of flower (in the botanical and derived senses).
- n. The finely ground meal of wheat or of any other grain; especially, the finer part of meal separated by bolting; hence, any vegetable or other substance reduced to a fine and soft powder: as, flour of emery; hop-flour.
- n. A snow-like mass of finely crystallized saltpeter used in the manufacture of gunpowder.
- An obsolete spelling of flower.
- In mining, in the amalgamation process, the mercury is said to flour when it breaks up into fine globules, which, owing to the presence of some impurity, do not unite with the precious metal with which they are brought in contact.
- To grind and bolt; convert into flour: as, to flour wheat.
- To sprinkle with flour.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- v. cover with flour
- v. convert grain into flour
- n. fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
The proportion of baking powder to be used in a batter or a dough is regulated by the quantity of flour employed and not, as is the case with soda and molasses or sour milk, by the quantity of liquid, the usual proportion being _2 level teaspoonfuls to 1 cupful of flour_.
A THIN BATTER is one in which the general proportion of liquid and flour is _1 measure of flour_ to _1 measure of liquid_.
It is for this reason that winter, or soft, wheat is not used extensively for bread, but is employed for pastry flour or mixed with spring wheat to make what is called a _blend flour_, which may be used for all purposes.
If 2 teaspoonfuls of baking powder are used to leaven 1 cupful of flour, 1/2 _teaspoonful of baking soda_ (with the necessary quantity of "acid" material) _should be used to leaven 1 cupful of flour_.
'Take equal quantities of flour of sulphur, and _flour_ of mustard-seed, make them an electuary with honey or treacle; and take a bolus as big as
Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened (batter will be lumpy).
Whole wheat pastry flour is a low-protein flour that is made from whole grains.
Our export trade in flour is an old established one.
At first, this method always made me nervous because it's pounded into our heads that we should never over-mix the batter after the flour is added.
I can't believe your flour is all the way back there!!!