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Strong Bread Flour

(5 Posts)
bluefox Sat 09-Aug-08 18:04:26

Help! My breadmaker has broken but I still have in the cupboard a whole bag each of Strong Stonegroung wholemeal, and Strong white bread flour. Can I use these in ordinary baking for other things or do they have to be used for bread only? Any advice would be appreciated. Thanks.

Miggsie Sat 09-Aug-08 18:08:45

Yes, they are best for bread and pasta, but I also use strong flour for making my brownies particularly dense and chewy.
DH say use it for Yorkshire pudding too.

Miggsie Sat 09-Aug-08 18:09:36

Science bit from DH:
strong flour is made from wheat which has more gluten, so is stretchier than normal flour.
Do not use it for cakes!

littlefrog Sat 09-Aug-08 18:13:29

will make cakes, biscuits and pastry very tough - not a good idea. I can't see why you shouldn't use it for something like white sauce though.

bluefox Sat 09-Aug-08 18:13:45

Thanks Miggsie - I just got the Bero book out and am going to make brownies. The recipe asks for self-raising flour. Will my strong white flour be the same as self raising or will I have to add baking powder?

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