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Headstall's Paddock

CoTT 2 House of Cards


Kitt

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36 minutes ago, Marty said:

 

I use dried active yeast as well.

 

Google gives me the following for "All-Purpose flour" ....

 

In Canadian recipes calling for all-purpose flour, you can substitute American all-purpose flour or UK plain flour except when the recipe is a bread recipe. Canadianall-purpose is a truly all-purpose flour, being very high in gluten, and can be used for bread, but American all-purpose and UK plain flour cannot.

 

Seems that might be your problem. Another Google search suggests that British (or Irish, in my case) Strong flour is called Bread flour in the US.

 

https://separatedbyacommonlanguage.blogspot.com/2017/01/flour.html

I've made some very good loaves using Gold Medal All-purpose flour though I prefer their bread flour. I also like King Arthur brand for baking bread.

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49 minutes ago, Timothy M. said:

 

Happy to hear that. You can think of me and @Thorn Wilde  (a fellow Nordic person) in the future. And of course we need a SATW comic about watching a movie. :lol:  Oh and for the ladies: https://satwcomic.com/girl-s-night

Knew you'd find a way to plug that.  :rofl:

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42 minutes ago, clochette said:

We have like 5 different kinds of flour in this house: all purpose, white bread, whole flour, brioche, whole flour and grains. Oh and the sarrazin flour.

 

I currently have 5...

  • Strong wholemeal flour (for bread)
  • Plain white flour (for cakes and biscuits)
  • Self raising flour (for cakes - basically plain flour with added raising agents)
  • Cornflour (for thickening sauces, etc - I think it's called Cornstarch in the US)
  • Almond flour (for certain cake and biscuit recipes)

 

39 minutes ago, Headstall said:

Yeah, stay safe, buddy. :huh: 

 

Cheers, bud! I intend to. :)  :hug:

 

12 minutes ago, Page Scrawler said:

Thanks for the information, everyone. I never knew that AP flour was exempt from bread-baking. Now I'll have to get a good flour at the store.  :)

 

Always glad to help! :thumbup:

 

Edited by Marty
Tidying up
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1 hour ago, dughlas said:

Look for a flour made from hard wheat it will have more gluten. I use King Arthur. Hard wheat is commonly grown in the northern part of the US and in Canada and produces what Marty knows as "strong" flour also known as "king" flour. Soft wheat is typically grown in the south. It is often found in cake or pastry flour. White Lily is a well known brand. I believe it's the reason that southerners make such tender flaky biscuits.

I use King Arthur flour as well Dughlas :yes:

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