Graham wrote:
> "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

I don't use salt anyway, I use something called Lo Salt. It worked the
same))