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Topic: Strong Wholemeal Bread Flour vs. Plain bread flour  (Read 899 times)

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Strong Wholemeal Bread Flour vs. Plain bread flour
« on: January 21, 2010, 12:56:44 PM »
Can I use Strong wholemeal bread flour for cookies?  I don't have any plain in the house!

Thanks!
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Re: Strong Wholemeal Bread Flour vs. Plain bread flour
« Reply #1 on: January 21, 2010, 01:04:16 PM »
I always use strong white flour for American cookie recipes, but if it is a British one I am not sure how it would work. 

Also, I am not sure about the wholemeal issue.  Basically, I am not much help.  Sorry.
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Re: Strong Wholemeal Bread Flour vs. Plain bread flour
« Reply #2 on: January 21, 2010, 04:29:46 PM »
You could try.  It just has more gluten which might effect the texture.  I know it works okay in making American biscuits. 

How bad could it be?
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Re: Strong Wholemeal Bread Flour vs. Plain bread flour
« Reply #3 on: January 21, 2010, 04:35:33 PM »
Just give it a try - what's the worse that could happen? You have a batch of cookies that you just have to throw in the bin!
Or take a walk to the shop for plain flour!
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Re: Strong Wholemeal Bread Flour vs. Plain bread flour
« Reply #4 on: January 21, 2010, 08:02:54 PM »
Tried it.  They were "ok".  My son liked them, so they couldn't have been THAT bad!!
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