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Posted to rec.food.cooking,rec.food.baking
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Need help translating British flour names in to American
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
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