The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Can someone explain these flours to me?

butterflygrooves's picture
butterflygrooves

Can someone explain these flours to me?

I just got a new baking book and it has terms that I'm not familiar with, can somebody please clarify these for me?

Strong flour/Strong plain flour/Strong white flour

Wholemeal flour

Soft flour

Granary/Malthouse flour

Some of the recipes also call for fresh yeast but after reading the thread on fresh yeast below I think I prefer to stick with dried yeast, what would be the conversion from fresh to dry?

arlo's picture
arlo

Strong flour/Strong plain flour/Strong white flour - A white bread flour with a high protein content, like King Arthur Short Patent or Sir Lancelot. This type of flour helps give a good strong rise to breads, especially those with grains.

Wholemeal flour - A flour that contains the germ and bran of the kernel. Such as whole wheat flour, whole spelt flour. Provides more nutrients but a different taste that white.

Soft flour - I imagine they are referring to pastry flour when they mean soft flour. This is a flour made from wheat that has lower protein content, typically not used for bread baking but making pastries.

Granary/Malthouse flour - Unsure of this, sorry.

 

Yeast Conversions:

 

Fresh to Active Dry Yeast - Multiply weight of fresh yeast by .4

Fresh to Instant Dry Yeast - Multiply weight of fresh yeast by .33

copyu's picture
copyu

You can get the details from 'Hovis' and/or 'Dove Farms' websites

These flours are 'mixtures', not actual flour 'types'...they both contain flakes of malted wheat, instead of (the more familiar?) malted barley, used in beer and whisky making. I think 'malthouse' has a dash of rye flour added, as well, but they're similar products.

These are very 'British' products. I've never seen them for sale elsewhere; I've only read about them on manufacturers' websites and blogs

Cheers,

copyu

 

 

 

butterflygrooves's picture
butterflygrooves

the book is, hence the terms.  I will look into the malt flakes, thanks!

lumos's picture
lumos

they are made using a strong white base flour

I think granary/malthouse four is WW based, not white flour based.

Here's a simple explanation on the flour by UK Flour Advisory Bureau.

granary flour

How it's blend varies from a miller to a miller, but generally it has a lovely deep flavour and usually slightly lighter than pure WW flour. I often use it to add some depth in flavour to white  flour based breads in stead of WW as well as using it on its own.