December 8, 2018 - 3:45pm
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
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Im pretty sure that the US equivalent is the higher (than all purpose) protein “bread” flour.
Phil
https://recipeland.com/how-to/britsh-american-equivilents-141https://recipeland.com/how-to/britsh-american-equivilents-141
https://separatedbyacommonlanguage.blogspot.com/2017/01/flour.html
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!