Strong flour instead of plain in cake recipe?
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Strong flour instead of plain in cake recipe?
We’re almost out of plain white flour and I want to make a lovely ‘Mrs Robin’s Fruitcake’ ... I’ve been making it for years from the good old Farmhouse Kitchen tv series. I have the required SR flour and I have the option of replacing the plain white with strong white. Will this be ok or would it be better to use all SR flour and tweak the amount of bicarb ... and if so, how?
The recipe is here http://www.suenicholls.com/2011/11/05/m ... ruit-cake/
The recipe is here http://www.suenicholls.com/2011/11/05/m ... ruit-cake/
Re: Strong flour instead of plain in cake recipe?
I'd just replace the plain flour with strong flour. I doubt it'll make any difference.
I have a copy of the Farmhouse Cooking baking book- it was a present from my Yorkshire MIL years ago- and I use it such a lot!
I have a copy of the Farmhouse Cooking baking book- it was a present from my Yorkshire MIL years ago- and I use it such a lot!
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Re: Strong flour instead of plain in cake recipe?
I agree with Seatallan, I doubt you'll notice the difference in that type of recipe.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
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Re: Strong flour instead of plain in cake recipe?
Is that the Grace Mulligan book? I used that for years when I had small children. Then I got fat so I have no idea where it is now.
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Re: Strong flour instead of plain in cake recipe?
I'd go with the strong white - you've got plenty...
I have used the Redbournbury strong white for cakes and pastry when the plain flour has run out. It has been fine.
I have used the Redbournbury strong white for cakes and pastry when the plain flour has run out. It has been fine.
Re: Strong flour instead of plain in cake recipe?
Thanks folks ... thought it’d be ok but as you lot had nothing better to do I thought Id check it out
Re: Strong flour instead of plain in cake recipe?
Update ... I made the cake yesterday ... I must’ve made this recipe hundreds of times ... this one was the best ever ... who’d a thunk it ?
- karadekoolaid
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Re: Strong flour instead of plain in cake recipe?
There you go, Suffs!
I often wonder, as a non-baker; what IS the difference, supposedly?or is it all marketing?
I often wonder, as a non-baker; what IS the difference, supposedly?or is it all marketing?
Re: Strong flour instead of plain in cake recipe?
karadekoolaid wrote:There you go, Suffs!
I often wonder, as a non-baker; what IS the difference, supposedly?or is it all marketing?
Gluten levels. Bread flour has more, which is not supposed to be a good thing for cakes.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Strong flour instead of plain in cake recipe?
It’s interesting ... the fruit is better distributed - as much at the top as the bottom ... and it seems slightly less dense. Everything other than the flour was exactly as I’ve always made it ... and I’ve been making that recipe for over 40 years.
Re: Strong flour instead of plain in cake recipe?
Suffs wrote:It’s interesting ... the fruit is better distributed - as much at the top as the bottom ... and it seems slightly less dense. Everything other than the flour was exactly as I’ve always made it ... and I’ve been making that recipe for over 40 years.
I guess a little more gluten could contribute to holding up the fruit. I've seen cake recipes from Dan Lepard which use bread flour, but can't remember if he's ever said why.
Make a note on your recipe to continue.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Strong flour instead of plain in cake recipe?
Nice one Suffs!!
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