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Turn the dough out onto a board liberally spread with the all-purpose flour.

Gradually stir in 4 cups of the all-purpose flour.

Add about another cup of all-purpose flour to make a soft dough.

Sift the all-purpose flour with the baking powder and salt.

White whole wheat is only a trifle heavier than regular all-purpose flour.

It is best made with bread flour, but all-purpose flour works fine.

Dust with all-purpose flour, and shake out the excess.

Like all-purpose flour, it should be made into a paste before being added to a sauce.

Stir in all-purpose flour a cup at a time by hand or by machine to form a dough.

Most all-purpose flour in this country is a blend of hard and soft wheats, with the harder having more protein.