No plain flour. Would strong white or SR do for pastry?

[northender]

Anyone?

I wouldn't

No. Plain flour doesn't rise because it doesn't have a rising agent added to it. Strong white is for bread.

What are you trying to make?

If you have to, the SR would probably be better than the strong, which will go very hard and gluey. But it might go weirdly cakey.

That's what I thought Twig but thought I'd put it to the mn jury! Strong flour likely to make leathery pastry and sr to fall apart? Looks like I'll have to nip to the shop after all.

Sorry cross posts!

Thanks for your replies. I was just hoping to save a trip to the shops. Avena it's for quiche.

no - SR flour will raise and be wrong, bread flour has more gluten in it than plain. The reason you try not to over handle pastry is so he gluten doesn't stretch too much and make the pastry hard. this is MUCH more likely to happen with brad flour.

What are you making?

Can you do a crumble using half and half - that would work.

oh god - everyone x-posted me in a much more coherant way!

Ahh. It needs plain or you'll end up with a cakequiche.

It is for a birthday tea for my mum so maybe quiche cake would be good?!!

could you not make an ommellette and have a cake afterwards made with sr?