Author Topic: Flour  (Read 399 times)

quixoticgeek

  • Mostly Harmless
Flour
« on: November 25, 2020, 06:37:01 pm »


I know that you get much better bread if you use strong flour to make it. But what happens if you use strong flour to make a cake? I'm trying to rationalise the selection of flour i have in the cupboard. I've already got rid of SRF, I just add Baking powder and bicarb when a recipe says SRF... But I still have normal wheat flower, and strong flour...

J

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citoyen

  • Occasionally rides a bike
Re: Flour
« Reply #1 on: November 25, 2020, 06:45:39 pm »
It will be fine. Texture of the cake might not be quite as light and soft but it won't be inedible.

Also a lot depends on exactly how strong your bread flour is - they vary a lot. If you choose something from the lower end of the strength spectrum, it would probably be fine as an all-purpose flour.
"The future's all yours, you lousy bicycles."

Re: Flour
« Reply #2 on: November 25, 2020, 07:53:38 pm »
Also, try to fold to incorporate, rather than beat.  To fold, use a big spoon in one hand, cut down the middle of the bowl and fold up around the side. Turn the bowl slightly with the other hand and repeat. It will combine without developing the gluten. Keep with the action rather than thinking "oh hell I'll just mix it"

ian

  • feat. Undead Jess & Finestre, Queen of Hell
Re: Flour
« Reply #3 on: November 25, 2020, 08:39:44 pm »
Yes, don't rile the gluten. It's intolerant.
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hellymedic

  • Just do it!
Re: Flour
« Reply #4 on: November 25, 2020, 10:27:48 pm »
 ;D