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Bread flour vs ordinary plain flour?
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While you're waiting for your breadmaker, try this delicious recipe for soda bread, which uses ordinary flour and doesn't need kneading http://forums.moneysavingexpert.com/showpost.php?p=2787388&postcount=8
The recipe calls for buttermilk, but I make my own sour milk substitute by adding a tablespoon of vinegar to the milk and letting it stand for five minutes, then it's ready to add. The recipe is foolproof so thanks to Smashing who posted it originally!
Hope this helps.
I love soda bread, I got a recipe on here that is similar to yours but uses wheatgerm & bran too.
I make my buttermilk by putting a little lemon juice in the milk.
My recipe says baking power, yours says bicarb, what is the difference?
I also use the orange boxes of Doves Farm yeast in my BM.
Lidls flour is the best of the budget flours & I like Wrights as well, I buy it online.0 -
My recipe says baking power, yours says bicarb, what is the difference?
Bicarb is pure bicarbonate of soda, to which you need to add some form of acid (sour milk, lemon juice etc) to activate it.
Baking powder contains both bicarb and a source of acid such as cream of tartar, so you don't need to add anything else.
In soda bread recipes, some people claim that baking powder produces a lighter loaf, but I'm not convinced and I was brought up on this stuff!"There may be a legal obligation to obey, but there will be no moral obligation to obey. When it comes to history, it will be the people who broke the law for freedom that will be remembered and honoured." --Rt. Hon. Tony Benn0 -
hi
this maybe a really daft question but why do you have to use Strong flour when making bread?
years ago would'nt there of been just one type of flour? cant ask any my grandparents both sets passed away
thanks in advance
debIt's an honour having such a lovely family and being welsh, what more could a girl want :rotfl:0 -
A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
the way I understand it, is that 'Strong' flour is capable of holding the dough together while the yeast activates and makes the dough rise. ordinary flour cannot do that and wont rise enough before it collapses!0
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thank you
i have just found the other thread about flour
thank you for replying
take care
debIt's an honour having such a lovely family and being welsh, what more could a girl want :rotfl:0 -
I was wondering this today as well as I made some bread. Felt to silly to ask I am really pleased you and other people have though cos I really wanted to knowFebruary GC £261.97/24 NSDS 10/12
march 300/290 NSD 12/6
ARPIL 300/ 238.23 NSD'S 10/30 -
theres no such question as a silly one on OS!
Things are only obvious if you know the answer.
A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
I completely agree Zippy. Whatever the occasion or board there is no such thing as a stupid question. That is why I have it as my sig.BSCno.87The only stupid question is an unasked oneLoving life as a Kernow Hippy0
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I shall remember that when I have my next lightbulb flickering momentFebruary GC £261.97/24 NSDS 10/12
march 300/290 NSD 12/6
ARPIL 300/ 238.23 NSD'S 10/30
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