The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flours -UK vs. US

Nanzia's picture
Nanzia

Flours -UK vs. US

I live in California and love to watch British Baking Shows.  I have noticed that, I'm breadmaking, they are using a product which they call strong flour.  I  realize there are differences,  spelt, etc., but what would be the equivalent flour in the US for "strong flour"??  Thanks, in advance, for responding. Nanzia

 

foodforthought's picture
foodforthought

Im pretty sure that the US equivalent is the higher (than all purpose) protein “bread” flour.

Phil

 

MontBaybaker's picture
MontBaybaker

Nanzia, we watch the same program and it's raised a few questions too.  Check out the Irish and Australian versions on YouTube.

The links provided don't show what to substitute for UK self-raising flour ( is it the same as US?).  The UK shows seem to use it a lot.  I'm old enough to have cookbooks from the past few decades that use it, but I never did and haven't seen it in a grocery store here in years.  Always looked up the flour/leavening option.  Thanks!