Flour (bakers?)

I like to bake bread and I've been looking at flour.  What does strong white flour mean?  Is that suitable for bread baking?  Cookies and cake? 

Use strong white flour for bread, plain flour for cookies and cakes unless the recipe calls for self-rising flour.

For cookies, you usually use Plain Flour (which has no raising agent).

For cakes, you usually use Self-Raising Flour (which has a raising agent), or you can use a combination of Plain Flour and Baking Powder (depends what the recipe calls for).

For baking bread, I think you can use Strong White Flour, but not sure - I guess it depends on the bread recipe. You wouldn't use Strong White Flour for regular cakes or cookies though.

However, just be aware that flour has a different consistency/make-up here, so you will probably find that your US recipes don't turn out quite right using the same quantities of flour as you're used to.

I think there are some old threads here on the forum regarding how to convert your US recipes for UK ingredients.

I just tried "strong white flour" (it was on sale) for a crust for a beef pie. It came out great, but not quite as expected - lots of gluten in that flour, I think. It was like bread instead of piecrust. SO, I would think that if you're into breads, not of the light and fluffy kind, this would be your flour.

Yes, strong white flour for bread.

Follow Paul Hollywood to learn how to bake bread in the UK.

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