whats the difference

destiny_star2006

Hi could someone please state the ovbious as im thick and tell me why i carnt use normal flour as a substitute for sr flour or vice versa many thanks x:beer:

Penelope_Penguin

It depends what you mean by "normal" flour.

SR flour has baking powder added to plain flour and is used for cakes. Plain flour doesn't have baking powder added, and is used in Yorkshire pudding, for example, where egg provides the raising agent.

And then there's bread flour - that has a high gluten content to hold the bread structure.

Cornflour (which is made from maize) is used for thickening sauces.

Does that answer your question?

Penny. x

phizzimum

I have to admit that I use self raising flour for everything apart from bread.

recently a friend was horrified to see me using s r flour for a white sauce. does it affect the flavour or texture? I've never had any complaints so I couldn't see the problem.

destiny_star2006

when it says use just flour for certain biscuits on this thread would it be so bad to use sr flour as its the only flour i have in and have got everything in to make most of the biscuits just not normal flour

Generali

I've used SR flour to thicken sauces. It's a bit of a waste as it's a little more expensive but I've never noticed the difference. I used to be a chef.

Penelope_Penguin

destiny_star2006 wrote: »

when it says use just flour for certain biscuits on this thread would it be so bad to use sr flour as its the only flour i have in and have got everything in to make most of the biscuits just not normal flour

I use SR flour for biscuits

Penny. x

ubamother

if you are using SR flour for something you don't want to rise - leave it a bit before cooking it - the raising agent will start acting with moisture and if you leave it, it will have run out of steam - hope that helps.

destiny_star2006

thanks to you all xx

destiny_star2006

is coco powder just drinking chocolate ?