Strong Bread Flour

[bluefox]

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.

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.

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!

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.

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?