11.   If liquids are too hot, or all-purpose flour was used instead of bread flour, breads can fail to rise.

12.   In hardscrabble mountainous parts of northern Italy, like the Valtellina area in Lombardy, dark buckwheat flour is still used to make pasta called pizzoccheri.

13.   Lift often, using enough flour to keep from sticking.

14.   Like nearly identical bread dough, pizza dough is best when it is moist and a little sticky, so use flour judiciously.

15.   Manioc flour is used in dishes such as stuffed crab, and manioc strips are fried and eaten like French fries.

16.   She sometimes uses flour with good results.

17.   That texture can be further enhanced if you use cake flour, the low-protein flour that develops gluten only reluctantly.

18.   The first rule of pastamaking is to use semolina flour.

19.   The owners take a purist approach to bread making, using just flour, water, yeast and salt, except in a few special items like challah.

20.   This variation on a traditional dacquoise, which usually has layers of buttercream, is much lighter, using no flour.