SC - Strong flour and shortcrust pastry
Robin Carrollmann
harper at idt.net
Wed Feb 10 10:07:05 PST 1999
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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