Hi All, Have joined up cos I am starting out in life wanting to make bread. Mummy has bought me The Bread Baker's Apprentice by Peter Reinhart and WOW what a book, but toooooo technical for me just now. It's all very off puting, all I want to do is to learn slowly from the shallow end.
I stay in South Africa and need a simple book for a simple soul, sort of A B C. As an imigrant from the UK I am missing my crumpets and want to start to make my own, to start with. Saw fab recipe on Master Chef Australia which asked for double zero strong flour and cake flour mixed. No I am not going to ask where I can buy it mixed, cos even this idiot can take flour from two bags. But hey, is this being too anal about double zero, when most of the world, I think, can't get their hands on this stuff?
I have asked the flour makers here, Snowflake customer help line, what can they recommend to use as strong flour and they have not heard of strong flour. God help South Africa. When they asked what I wanted to make, they said "use bread flour", now that was easy. But they do not say it is strong and cannot advise.
So, can anyone help this poor old man to get his feet wet in the kitchen. Am I just ok with this flour and does all these 0 0 0 0 0 0 0 0 0 matter when you see in a recipe?
Would love to get help. Please.