Store it Thousands of years ago, flour was stored in cool, dry caves, but any airtight container or tightly-sealable freezer bag in your kitchen (or fridge or freezer for long-term storage) will do just fine. Just bring to room temperature before using. Measure it Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it When recipes call for all-purpose or whole wheat flour, you can substitute cup for cup with bread flour for chewier results. It works well for quick breads and cookies. For cakes and pastries it doesn’t work well. Cups Per Pound There are 3 1/3 cups of flour per pound and about 33 1/3 cups per 10 pound bag.
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