Flour

Date: 2011-12-16 07:27 am (UTC)
cxcvi: Red cubes, sitting on a reflective surface, with a white background (Default)
From: [personal profile] cxcvi
Actually, while I'm here, I have a question:

Over here (in the UK), we have a few different types of flour (and for the purposes of this enquiry, I'm talking about white flour that contains gluten):

- Plain flour, that contains a bit of gluten

- Bread flour, that contains a lot of gluten (which contributes to making bread rise)

- Self-raising flour, that contains about the same amount of flour as plain flour, but also contains raising agents, of which sodium hygrogen carbonate being the main one I believe (commonly known as sodium bicarbonate and other names that the article describes; although it's available separately, as well as in something called "baking powder")

Do these types of flour have different names in other parts of the world?
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