Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: Lexi on February 07, 2012, 07:55:23 pm
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Is there a difference please??
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Lexi I have used both flours and to be honest I don't see any difference I seem to get the same results, a perfect roll, but that could be the recipe I use the no fuss roll recipe and works every time :)
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most of the time i use the coles plain flour with great results, sometimes i use the 00 flour that DS uses to make his pizza dough with and I don't see any difference
what are you using at the moment Lexi ?
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The difference is in the protein content. bread flour has a higher protein content. I believe that in some countries it is commonly referred to as strong flour.
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I bought bakers flour for Chookies hot cross buns then want to make no fuss rolls but dont want to have lots different flours in the cupboard if I can help it
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I've always assumed bakers flour and bread flour are the same ?? I only ever use the wallaby flour in 10kg bags in Coles / Woolworths. I think you'd be fine to use what you have.
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bakers flour is fine to make the no fuss dough.
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ok cool thanks heaps :)
;D
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Lexi, I only keep plain flour! I add baking powder to it to make self raising( 2 tsp per cup of plain flour)
Also to make bread flour I add about 1 tbsp wheaten cornflour to plain and that gives you a strong flour to make bread.
I find it so much easier for limited storage if you know what I mean. Try it and see how you go.
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Lexi, both those recipes are mine and can be both made with the same Bread/bakers flour. I buy Laucke Bread Mix, this is because it has the dried yeast included as well as the sug and salt. I am a bit lazy, so I don't have to think about what to add. My advice would be always buy the same bread/bakers flour and use it for every thing(bread, sweet buns etc). You can add seeds or grains, soaked or ground up first. A great variety of different breads are available with just the one flour. I also use the bread/bakers for for biscuits. Hope this doesn't confuse you. Keep asking if you need.
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I buy the Wallaby Flour as it is a Laucke product from Strathalbyn SA and we used to live nearby. :)
And it allways is a consistent and excellent loaf.
Unless I want a quick and easy,no fuss special loaf and then, like achookwoman I use Laucke pre mixes. They always supply far mor yeast than needed so I have a few sachets on hand in the fridge.
For more exotic flour I go to our Natural Food Store as they sell from bulk bins and have a very fast turnover so I know its fresh.
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thank you everyone, that has certainly helped heaps :)
And to the one who makes her own flours from plain - wheaten cornflour so the corn one wont work as well? We cant tolerate the wheaten cornflour :( for some weird reason
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thank you everyone, that has certainly helped heaps :)
And to the one who makes her own flours from plain - wheaten cornflour so the corn one wont work as well? We cant tolerate the wheaten cornflour :( for some weird reason
Lexi, I interchange them and have never had a problem. I also prefer the corn cornflour.
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I don't think the corn cornflour(ie- white wings brand) would work as it doesn't have gluten in it. It needs gluten to make it elastic for breadmaking. That is unless u need to do gluten free for allergy reasons but u wouldn't be using normal flour then. Hope this helps.