Quick Questions on ANYTHING Old Style 3 (See first post for links to other threads)

DundeeDoll

Ah you soak the ham. I have always chucked the ham stock as it's too salty. Stephen you are a wealth of useful tips

randomer

Sorry to be a pest but I've a feeling there is a thread or a list about which own brands are OK.

Can't find it thanks

Pink.

Hi randomer,

Is this the thread you're thinking of?

What Value things have you tried and liked?

Pink

kittycat204

or does this help?

https://forums.moneysavingexpert.com/discussion/23002

abitofhelp

I think there is a thread on the food shopping & groceries board.

randomer

Thanks I think I may have made this up/dreampt it!

PipneyJane

Since it's all so subjective, I'd suggest trying a few own brand products at a time and seeing which ones you like. With most things, you won't notice a difference, but there will be a few things I like that you can't stand and vice-versa.

cleggie

Hi
Can someone please help me?

In recipes that call for plain flour with baking powder, can i substitute SR flour?

I mean in all/most recipes? Isnt plain flour with baking powder just the same as SR flour when added together?
And vice versa,if a recipe calls for SR flour, can i sub it with plain flour and baking powder?

Justamum

cleggie wrote: »

Hi
Can someone please help me?

In recipes that call for plain flour with baking powder, can i substitute SR flour?

I mean in all/most recipes? Isnt plain flour with baking powder just the same as SR flour when added together?
And vice versa,if a recipe calls for SR flour, can i sub it with plain flour and baking powder?

You need to add 1 tablespoon of baking powder for every 8oz of flour, and sieve it well - about three times - to evenly distribute it.

cleggie

Thanks justamum!