commodorified | Food Security Carnival Discussion Post.

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Solicit or offer ideas, cheer each other on, ask for or offer data or resources, team up and do a group-authored post or a mini-carnival cluster of posts, find a beta, be a beta ...

I would like to say: I am not at all worried about avoiding duplication, and suggest that nobody else be either.

If eight people do posts on How To Cook Eggs, they will all be different, they will all be right and useful, and each of them will be somebody's absolute most useful and favourite post of the whole carnival.

Carry on!

Crossposts: http://commodorified.livejournal.com/405040.html

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From:

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?

From:

jumpuphigh

I'm in the US and I would call the first one all purpose flour but the other 2 are the same.

ETA: Actually, I think the 3rd is called self-rising but that's close enough that I wouldn't question it (obviously - as based on my reaction here).

Edited (I fail at flour apparently) Date: 2011-12-16 08:39 am (UTC)

From:

commodorified

In Canada the first is "cake flour", the second is "bread flour", a 50-50 mix of the two is widely available and sold as "all purpose flour", and the third is not widely available but when it is is sold as "self-rising flour".

From: (Anonymous)

In the US, cake flour has much less gluten then all purpose flour. It's used for baked goods that should be very tender, like cake or southern biscuits.

From:

kaberett

In German-speaking countries (definitely Austria & Switzerland), self-raising flour does not exist to first approximation. You have to buy plain flour & baking powder separately. Maybe a "here is the equivalent of self-raising flour using other ingredients" section could be helpful?