I am not a chef and I don't cook often. I only cook probably 3-4 times a week
and for two servings only. I threw a lot of expired foods and ingredients last year so I don't want this to happen again.
There are some flours marketed to be "All-purpose"? Are they really for all purposes?
If they are really for all purposes, what is the meaningfulness of other flours?
I always want to know if I can get ”All-purpose" flour for all of my cooking purposes and would not run into mess
and for two servings only. I threw a lot of expired foods and ingredients last year so I don't want this to happen again.
There are some flours marketed to be "All-purpose"? Are they really for all purposes?
If they are really for all purposes, what is the meaningfulness of other flours?
I always want to know if I can get ”All-purpose" flour for all of my cooking purposes and would not run into mess