Flour, help

mystery1100

Hi, I'm just getting into baking and successfully made some shortbread at the weekend.

Anyway, I was wondering whether it is ok to use Tesco Value flour?? If not which is the best flour to use.

Thank you in advance and Merry Christmas everyone

Emma

thriftlady_2

I use it all the time, there's absolutely nothing wrong with it I make my Christmas cake, pudding and many other things with it. The thing to get right is to use butter not fake fats like margarine.

mystery1100

Thank you very much.

I thought it was probably ok, my boyfriend was telling me that it was rubbish and to get more expensive stuff (he always thinks most expensive is better!!!!)

Emma

emilyt

We also use tesco flour. Never had any problems with it.

MATH

I can never tell the difference between expensive and cheapo flour. I don't think it is the brand that makes the difference but what you do with it. LOL

thriftlady_2

mystery1100 wrote:

I thought it was probably ok, my boyfriend was telling me that it was rubbish and to get more expensive stuff (he always thinks most expensive is better!!!!)

Well he is just plain wrong !!

mystery1100

I keep trying to tell him that, but he doesn't believe me.
I'm also trying to open his mind to the alternative uses of white vinegar!!!!

aycor

think about it the flour millers are not going to stop a production line to alter the quality of the flour at tremendous cost just because they are bagging tesco cheapo instead of superdouper flourman flour they just stop long enough to change labels/bags

best to sieve the flour well to separate the grains and aerate all flour is packed tight in bags and then onto the pallets so sieveing helps
good luck

LJM

where ever i shop i always buy the basic flour as refuse to pay high prices when i can get same product in diff bag for such little cash

mossstar

Your poor bf is a perfect example of the power of marketing and branding on our impressionable minds!!! Maybe you could do some research online together and he'll come to learn that bigger brands are expensive for one reason only: to pay for 'brand awareness building' and advertising, swankier packaging and marketing. It certainly works though eh? I've a degree in understanding media and branding and I STILL have to fight the idea that brand is better (in my head that is, I never let it win! ha ha)

Steph

Anne_Marie_2

MATH wrote:

I can never tell the difference between expensive and cheapo flour. I don't think it is the brand that makes the difference but what you do with it. LOL

Totally agree with MATH, it is what you do with it. (ie....cold butter/marg/other fat for mixing into flour for pastry, adding cold water, minimum handling when binding together (I use a knife in the bowl to do this), chill in fridge about 1/2 hour minimum, then roll out...well, you have to have plenty flour about for this bit, otherwise pastry will stick to surface, also, you need some for dusting on top as you roll the dough out - otherwise the rolling pin will stick to the dough too!)

Have had success with all the cheaper flour whether it be bread flour or plain. Don't do cake baking really, so not qualified to give opinion on self-raising flour, but expect it to be just as good as expensive makes.