g: 450-500g / 1lb - 1lb 2 oz- wheat flour. start off with 1 lb. you might need to add in more depending on the size of your eggs
Wheat flour is primarily a source of carbohydrates and plant-based protein; whole wheat flour additionally provides dietary fiber, B vitamins, and minerals including iron and magnesium. Enriched all-purpose flour has added B vitamins and iron to compensate for nutrients lost during milling.
About
Wheat flour is a fine powder produced by grinding dried wheat kernels (Triticum aestivum), a cereal grain native to the Fertile Crescent and now cultivated globally. The flour consists primarily of starch, with proteins forming the gluten network that gives dough its elasticity and structure. Wheat flour varies in protein content and milling fineness depending on the wheat variety and processing method; common types include all-purpose flour (10-12% protein), bread flour (12-14% protein), cake flour (7-9% protein), and whole wheat flour (which retains the bran and germ). The color ranges from cream to white depending on refinement and whether the bran is removed.
Culinary Uses
Wheat flour is the foundational ingredient in baking and cooking across virtually all culinary traditions. It serves as the primary structure-builder in breads, pastries, cakes, cookies, and pasta, where the gluten network provides texture and rise. In savory cooking, flour is used for thickening sauces and gravies, coating proteins before frying, and as a base for roux. Different flour types are selected based on the desired result: bread flour for chewy, well-developed loaves; cake flour for tender, fine-crumbed baked goods; all-purpose flour for general baking and cooking applications. Hydration levels and mixing techniques are adjusted based on flour protein content and the recipe's objectives.