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Plain flour plus BP -v- SR Flour ?

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Plain flour plus BP -v- SR Flour ?

Postby PatsyMFagan » Sat May 09, 2020 1:46 pm

Good afternoon bakers (where has the morning gone ? :o ) ..

The clue to my question is in the title. Where a recipe calls for plain flour plus Baking Powder, can I just substitute the same weight in SR flour ? (without BP of course). I have plenty of SR, but can't get hold of plain around here :(

Or is it obvious ? :oops:

tia

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Re: Plain flour plus BP -v- SR Flour ?

Postby Suelle » Sat May 09, 2020 2:03 pm

That's not as straightforward as it sounds.

When recipes use plain flour plus baking powder, it's often because it needs a different ratio of flour:baking powder than is present in SR flour. For instance a fruit cake would need less raising agent than a sponge.

It's also the reason why some recipes (eg scones) use SR flour and extra BP - the recipe needs more lift than that given by SR flour alone.

In practise, for most things, a staightforward swap would work well enough. If your original recipe contains about 5% BP to flour (1 teaspoon per 100g), then you should be OK.
The blog which does what it says on the tin:

http://mainlybaking.blogspot.co.uk/

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Re: Plain flour plus BP -v- SR Flour ?

Postby PatsyMFagan » Sun May 10, 2020 2:24 pm

I was hoping you would respond Suelle and I knew there would be a reason why

thanks

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Re: Plain flour plus BP -v- SR Flour ?

Postby miss mouse » Sun May 10, 2020 2:48 pm

V interesting Suelle, thanks from me as well, this has puzzled me also although not much of a baker. Nothing of a baker really.

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Re: Plain flour plus BP -v- SR Flour ?

Postby PatsyMFagan » Sun May 10, 2020 3:30 pm

So much of what I am baking these days seems to be with plain flour plus BP ... however the peanut butter cookies (from the Humming Bird Bakery book) were fine .. :thumbsup

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Re: Plain flour plus BP -v- SR Flour ?

Postby Suelle » Sun May 10, 2020 3:39 pm

Glad your cookies were OK, Patsy.

Baking powder containers used to have guidelines on the label, about how much to use for various types of bakes.
The blog which does what it says on the tin:

http://mainlybaking.blogspot.co.uk/

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Re: Plain flour plus BP -v- SR Flour ?

Postby KeenCook2 » Sun May 10, 2020 4:24 pm

Suelle wrote:
Baking powder containers used to have guidelines on the label, about how much to use for various types of bakes.

I have kept my empty container of Borwick's for exactly that reason :lol: :lol:

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Re: Plain flour plus BP -v- SR Flour ?

Postby Stokey Sue » Sun May 10, 2020 7:23 pm

I just checked my almost full tub of Borwick’s - it has the chart

Also a very clear BBE date of March 2017 :oops:

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Re: Plain flour plus BP -v- SR Flour ?

Postby Lokelani » Tue May 12, 2020 12:02 pm

I did a does it fizz in hot water test on a tub of baking powder a few years out of date :oops: that was pushed to the back of the cupboard. it was fine! I was very surprised.

If I can't get SR I would try adding it to plain, interesting to read about the quantity being variable though. There's always someone on here that knows most things. :)

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Re: Plain flour plus BP -v- SR Flour ?

Postby Stokey Sue » Tue May 12, 2020 1:23 pm

There’s no obvious reason in the chemistry it would go off if kept bone dry - I suspect I have always used a clean dry spoon with it, and it’s in the spice cupboard, which is dry. As long as it’s still a free flowing powder it’s likely to be good

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