On 9 Aug 2006 20:17:15 -0700, "chembake" > wrote:

>
wrote:
>
>>
>> I've got a similar recipe as the one you provided, but I wanted to try
>> a basic sponge, just to see if I could add one to my repetoire. I
>> might try the recipe again and lower the flour content or up the
>> amount of egg and liquids.
>> --Vic
>
>So you're from Canada...never had any idea that they don't have
>SRF....
>BTW your recipe is a hot water sponge but the amount of eggs and water
>are quite off balance....That type of recipe you have is not likely to
>produce the light textured sponge..you desire..
>
Do you have any recommendations for the typical ratio of hot water and
egg? Or another basic, hot-water sponge recipe.

And yes, SRF is not to be had in these parts (southern Ontario).
Typical flours in the area (not that anybody really cares) a

Five Roses
http://www.fiveroses.ca/
Our All Purpose Flours
All Purpose White Flour
All Purpose Never Bleached
All Purpose With Wheat Bran
Our Specialty Flours
Specialty Whole Wheat
Specialty Cake and Pastry
Specialty Dark Rye
Unbleached Bread Flour
Whole Wheat Bread Flour

and

Robin Hood
http://www.robinhood.ca/product.category.asp?prodcid=9
Robin Hood All Purpose Flour
Robin Hood All Purpose Unbleached Flour
Robin Hood All Purpose Whole Wheat Flour
Robin Hood Nutri Flour Blend
Robin Hood Best For Blending Flour
Robin Hood Best For Bread Homestyle White Flour
Robin Hood Best For Bread Multigrain Blend
Robin Hood Best For Bread Whole Wheat Flour
Robin Hood Best For Cake & Pastry Flour

Actually the site below gives a pretty thorough list of available
flours, and the only one that looks like it might be self rising is a
yellow corn flour.
http://www.farinex.ca/english/category.php?category=FA
--Vic