It bugs me every time I go to the supermarket, but have never been arsed bored enough to post until now.
Can someone please explain to me the difference between cheap flour and expensive flour. At Morrison's there are 3 own brand flours - saver (33p), ordinary (75p) and organic (>£1). Now I knwo the difference between organic and non-organic, but what's the difference between saver and standard? Surely ground wheat is ground wheat??? Do they bulk the saver out with talc or something . Does non-saver give a better standard of lemon drizzle cake?!
I know it's dull, but it's one of those questions that bug me until I get an answer!
You learn something new every day!!! I don't think I'd like to have to choose between extra short flour, first patent flour, short aptent flour, medium patent flour, long patent flour... on top of all the other supermarket flour choices!
Hmm, perhaps we should go to Rotherham armed with this knowledge about flour and teach the locals, insisting that they PASS IT ON and educate the WORLD so that everyone knows which flour to use for pastry, and which for dog biscuits
i always use the cheap flour for baking cakes and they always always always turn out beutifully
i cant tell the difference between using super expensive home pride / McDougals at work and tesco value at home.... the end result is identical
Also my Mummy Boss is a real cake fan and loves and is great at baking herself..... my grandmother baked my bosses a choc cake (using either asda or tesco value flour) and my boss is adaement to this day that it was the best choc cake she has ever eaten so it really cant be that bad IMO