SC - Strong flour and shortcrust pastry

[Robin Carrollmann]

On Wed, 10 Feb 1999, Andrea Pionek wrote:

> Good gentles,
> 	I am currently trying to test recipes that I hope to use in an
> upcoming feast and have come across some terms that are puzzling me.
> 	A white bread recipe calls for strong flour.  Is this special in any
> way, or is it all purpose?

It's the British term for bread flour -- something with a higher protein
content than all-purpose.  Their "plain flour" would correspond to our
all-purpose.

> Magdalena 
> from Deodar


In Service,
Brighid

Robin Carroll-Mann
harper at idt dot net
.sigless at work



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