I haven't seen any mention of strong flour in any of the bread making recipes on the boards. In the UK we use strong flours for all bread making. One of our moderators defined strong flour as unbleached white flour. I'm not convinced that is the case. As you probably know we use Plain Flour or SR Flour for cakes, scones, etc. All our breads and rolls are made from strong flours whether they be brown, white, rice, wholemeal, granary, wheaten, etc, etc. I always believed that that should be the case and was something to do with the kneading/gluten process.
It would seem to me that other people are using all-purpose flour (plain flour) in place of strong flours.
Can you throw some light on this for me please?
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!
Post by suehorne5892 on Aug 14, 2008 15:12:12 GMT -6
Lynn a question for you ....as I am a newbie here...can you tell me what you think of cake flour vs. self rising flour...I've seen CF in recipes and wondered if you can substitute SR? BTW: thanks for the the response here re: strong flour/bread flour - I've learned so much from these posts! Sue in NC