Another flour question

I know plain flour requires an amount increase when I'm using a recipe that calls for all-purpose flour.
And self-raising flour means I can omit the baking powder an all-purpose flour recipe calls for.
But...  do I also need to increase the amount of self-raising flour like I do with plain flour?

I'm going to make a batch of Pumpkin-Chocolate Chip Cookies and I want them to turn out just right.   

I know plain flour requires an amount increase when I'm using a recipe that calls for all-purpose flour.

Oh no!  I didn't know this!  I've got shortbread in the oven right now that I've made with plain flour!  How much of an increase are you supposed to do?

This is the formula found on a previous year's UKY thread.  Mrs. R pointed me to it.

"10 oz (280 g) plain flour = 2 1/4 cups. Substitute 1 3/4 cups all-purpose flour.
9 oz (255 g) plain flour = 2 cups. Substitute 1 1/2 cups all-purpose flour.
8 oz (225 g) plain flour = 1 3/4 cups. Substitute 1 1/3 cups all-purpose flour.
7 oz (200 g) plain flour = 1 1/2 cups. Substitute 1 1/4 cups all-purpose flour.
6 oz (170 g) plain flour = 1 1/4 cups. Substitute 1 cup all-purpose flour.
5 oz (140 g) plain flour = 1 cup + 2 Tbsp. Substitute 7/8 cup all-purpose flour."

But don't panic!!  I'm sure your shortbread will turn out yummy!   

So if the recipe called for 3 cups of all-purpose flour, then I should have used 3 and 3/4 cups of plain flour, right?  That's a pretty big difference!  Do you know why?  I guess they will just come out extra buttery and a bit more dense, but that's OK.

I have a flour ? too.

I cannot find cake flour here to make an angel food cake.  I have tried the plain flour with corn flour added method but the cake is too dense.  Any ideas?

"US 'all-purpose' flour and UK 'plain' flour are slightly different - I think it has something to do with the gluten content/percentage."

Thank you again Mrs. R!  

"US 'all-purpose' flour and UK 'plain' flour are slightly different - I think it has something to do with the gluten content/percentage."

Thank you again Mrs. R!  

Thanks June.

I have a flour ? too.

I cannot find cake flour here to make an angel food cake.  I have tried the plain flour with corn flour added method but the cake is too dense.  Any ideas?

I think I've heard that Nigella used some sort of Italian flour that has a 00 grade for things like that. Not sure where she gets it but I seem to recall seeing it. Try Googling it.

Thanks June.

I've also seen "strong flour" mentioned on UKY, that it's more like the all-purpose flour used in the US.  But I haven't tried it yet.

Strong flour = bread flour, doesn't it?   

So if the recipe called for 3 cups of all-purpose flour, then I should have used 3 and 3/4 cups of plain flour, right?  That's a pretty big difference!  Do you know why?  I guess they will just come out extra buttery and a bit more dense, but that's OK.

Odd, I've never increased it- but never had any problems- how did the shortbread come out?

Lol - I haven't done anything, but you're welcome! 

Yes, the 'strong flour' is actually 'strong white bread flour' - but some folks report better results using it here for things like cookies & other baked products.  I think the plain flour doesn't have the same amount of gluten that all-purpose flour has in the US, and the bread flour will have more gluten.

The 00 flour can be used as a substitute for cake flour - I'd agree with that, but I haven't ever tried it.  I think racheeee may have though?  We use it for pizza dough.  It's sort of a specialist flour product, and we usually get it at our local deli although I seem to remember someone saying you can buy it at Sainsburys now (and probably Waitrose too).

I do usually increase my plain flour amounts (roughly to that chart) when it's a recipe calling for all purpose flour, however I tend to experiment a bit rather than being exact.  If the dough looks like it's supposed to look (consistency, feel, etc), then I'll stop adding flour.  Then again, if you don't know what it's supposed to look & feel like - that could be a problem!  Lol!

The 00 flour can be used as a substitute for cake flour - I'd agree with that, but I haven't ever tried it.  I think racheeee may have though?  We use it for pizza dough.  It's sort of a specialist flour product, and we usually get it at our local deli although I seem to remember someone saying you can buy it at Sainsburys now (and probably Waitrose too).

A friend of mine did a cooking course recently, and her instructors said that the 00 flour was available at Waitrose, but I've never seen it.  My Waitrose is kind of small, though.  I'd recommend looking online or in a bigger Waitrose. 

A friend of mine did a cooking course recently, and her instructors said that the 00 flour was available at Waitrose, but I've never seen it.  My Waitrose is kind of small, though.  I'd recommend looking online or in a bigger Waitrose. 

Or if you have a deli nearby, particularly an Italian deli - because it's an Italian product, I think!  We get ours at the deli.  Next time I'm at the big Sainsburys or the Waitrose here, I'll try & remember to have a look round for it there too.

Odd, I've never increased it- but never had any problems- how did the shortbread come out?

I think so!  I'm going to eat some after dinner and let you know....