Baking question.

[sg_wonderland]

Oh, learned British friends, answer a question for me. I have been watching the British Baking Show masterclass whereas Mary and Paul do some baking demonstration. They often ask for strong white flour. How does this differ from regular flour? Is it plain or self-rising?

Comments

[magnavox_23]

This pretty much explains it all:

https://www.youtube.com/watch?v=p31fr_ipPOw

;P

[sg_wonderland]

That's just about the funniest thing I've seen in awhile!

[discodiva76]

I always took it to be Plain Flour and the kind that can be used for Bread Making as well as baking..


https://www.dovesfarm.co.uk/about/types-of-flour/

[sg_wonderland]

Thank you, I had no idea there were so many different types of flour. I don't think I've seen that many varieties in my local store.

[jdjunkie]

Wot Deeds said.

I always use strong white when making pizza dough, for example.

Did you catch all the hoo-haa about the Bake Off moving from the BBC to Channel 4? I won't be watching the new incarnation - no Mary, Sue or Mel = no me. I haven't stopped crying yet. :-( Actually, that's not true, but I am very sad. It's an institution. *sadface again*

[sg_wonderland]

I know! I'm pretty sure it means we won't be seeing the show here in America because we get it through public broadcasting. Mary Berry has been in a holiday baking competition here so I've been getting to see her, at least. Mel and Sue might be my favorite part of the show!
One, two, three, BAKE!

[jdjunkie]

It really won't be the same. The fact that it was on the BBC meant a full, uninterrupted hour of gentle, baking loveliness. Channel 4 is commercial. It will just change the whole tone.

I've loved Mel and Sue since they did a lunchtime show called Light Lunch back in the mists of time. It's probably on You Tube. I also love that they do separate projects - Sue did a great programme about travelling up the Mekong river, and another where she drove the Dalton Highway with, I think, Charley Boorman.

Mel and Sue are great friends. I saw an interview with Mel last week where she said that, when she gets up on Christmas Day, the first person she calls is Sue. :-))

[discodiva76]

I stopped watching this season tbh.....the joy of rewatching the older series has been my pleasure on UK Food....I'm sorry but the "reality tv star" feeling has even crept in on the BBC2 version since Nadya won and this year's winner had "I want to be a star for the sake of it" written all over those ridiculous pouting lips...angered me and I'm actually glad to see it piss off to C4 before it got totally ruined on the Beeb which I think it would have...I won't be watching either.....


Watching the lovely "Howard" and his custard tarts at this very moment....REALLY (a cable tv channel) are showing a marathon of S.4 - remember Frances? the winner?...buck teeth, "style over substance" but beautifully crafted baking? ..yeah she wasn't pretty enough to turn into a "Star" eh Candace? .....


It's pure magic, although "Ruby" REALLY pisses me off in this series....


LOVE Mel and Sue and Mary is a great cook, always has been

[princessofgeeks]

We have different labels, I think, in the US -- my recipes recommend bread flour for pizza dough and bread, but there's something called all-purpose flour that we mostly use for pie crust, and can be used for bread but the bread is lighter and not as chewy if you do. I get all-purpose flour for making quick bread, cookies, and dredging meat. I guess I need a conversion chart too!

ETA: Yeah, reading Deed's helpful chart, your strong flour would be our bread flour, I think.

[jdjunkie]

I remember being lectured by my dear departed grandma about never using self-raising flour - always use plain and add your own raising agent! (Sorry, grandma, I don't always adhere to this; I think she still loves me, I always was her favourite *g*)

[princessofgeeks]

Yeah, I never buy self rising flour.

[sg_wonderland]

My mother always had both kinds - plain flour for bread (rolls, cornbread, biscuits etc) and self-rising for.....other stuff?