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.
