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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Need help translating British flour names in to American
"Ophelia" > wrote in message ... > Graham wrote: >> "Ophelia" > wrote in message >> ... >>> Mark A.Meggs wrote: >>>> On Sat, 4 Oct 2008 18:46:33 +0100, "Ophelia" > >>>> wrote: >>>> >>>>> Mark A.Meggs wrote: >>>>>> I ran ran across a couple of quick bread recipes in the Guardian >>>>>> that I'd like to try, but I'm not certain how the British names >>>>>> for the various flours translate into what I can buy at my >>>>>> American supermarket. >>>>>> >>>>>> If some kind person in the UK could describe what the flours are, >>>>>> I'll take it from there. >>>>>> >>>>>> Wholemeal self-raising flour >>>>> http://www.allinsonflour.co.uk/produ...ing-flour.aspx >>>>> >>>> >>>> I don't think this is available in the states. Whole-wheat flour >>>> isn't a problem. But the only self-rising flours I'm aware of are >>>> either "regular" white flour or corn (maize) meal mixes. >>>> >>>> I'll have to add some baking soda or baking powder. >>> >>> Yes you can. Just be sure that the flour isn't 'strong' ie high >>> protein. >> Most recipes call for 1tsp baking powder per cup of AP flour (or 4tsp >> per pound) plus a 1/4tsp salt. >> However, AP flour in Canada and the northern US is quite high in >> protein and makes good bread. It is also (I think) higher in protein >> than UK plain flour. Therefore, I would be inclined to use cake and >> pastry flour or a blend of C&P with AP. Why the salt is added I >> don't know but it seems unnecessary and when I made this flour many >> moons ago, I left it out. Perhaps Ophelia can help me out here! SR >> flour is readily available in Canadian supermarkets. >> Graham > > http://southernfood.about.com/cs/bre...rise_flour.htm Yes, O, but why the salt? Graham |
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