Flours : UK vs US
Posted 14 February 2008 - 03:06 AM
I am currently trying my hand at making italian-type bread and I have just bought an american recipe book for that purpose (The Italian Baker by Carol Field). The author uses mostly ‘all-purpose’ flour, which she also sometimes combines with cake/pastry flour. I am not too clear how these translates to UK flours.
From her notes, I gather that:
. UK bread flours are too ‘strong’ to use for most italian breads and should not be substituted for the US all-purpose flours. Made from winter wheat it contains 13-15% gluten (high, I gather);
. The soft wheat contains only 4-9% gluten and is best for pastries and cakes.
. The US all purpose is supposedly a mix of the too – at what ratio she does not say.
What do I get to replace the pastry/cake flour? What is the substitute for the ‘all-purpose’ flour ?
Moreover, I understand the italian love the Manitoba flour and I know that in the UK Waitrose sells it. What is so special about this one and is there a UK substitute or equivalent?
Thank you so much for your help. Happy St Valentine to all!
Posted 14 February 2008 - 04:55 AM
I don't live in the UK and I just use plain flour when recipes call for All Purpose Flour. Hope this helps a little...:o)
Posted 14 February 2008 - 05:50 AM
Posted 14 February 2008 - 06:01 AM
Tesco own label organic (red band) is 9.5% protein and makes excellent bread