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

[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?