On Friday, September 22, 2017 at 12:38:29 PM UTC-5, notbob wrote:
> This is a question fer you Limey's. What IS "plain flour"?
>
> I'm looking at a hot water crust recipe from Paul Hollywood, one of
> the "masters" of the Great Brit Baking Show. It says "450g plain
> flour" plus "100g bread flour". I get "bread flour" and thought
> "plain flour" might be what we call all-purpose flour (APF). So, I go
> to the link provided and get a BBC page that explains "plain flour" is
> soft flour. Sounds like it might be pastry flour (or Wht Lilly or Martha
> Wht) flour. Yes? No?
>
> I looked at the link fer "white bread" flour and it comes up sounding like
> APF. Yes? No?
>
> So I guess the question is: what is "plain" flour and what is "white
> bread" flour?
>
> nb
>
>
No expert by anyone's imagination but I believe bread flour has more
gluten? If I'm wrong it won't be the first or last time.