Hi everyone can anyone recommend a very good baker that teaches execellently well in southeast / bromley / Kent area of England .I am interested in learning seeded bread, spelt loaf, rye bread and wholemeal recipes. Thanks. Awaiting responses
However search online for "Bread Angels" they're a group down your way who run training - also use Bakerybits and The Real Bread Campaigns website to locate schools.
Hi everyone I live in south Africa I got a recipe that needs strong white flour I have never heard from it or seen it in any store can i use cake flour?
and you really ought to start a new forum post rather than tag onto an existing thread - you'll get more views that way.
Cake flour will be too low in protein/gluten to work satisfactory as bread. Look for the protein content on the packet label - you want at least 12% protein in most flours.
While living in South Africa, I used Eureka Mills unbleached bread flour for recipes that stipulate strong flour. The protein content is around 11% and it handles quite nicely.
You might also try Snowflake White Bread Wheat Flour or Brown Bread Flour. I didn't locate the protein content on line but the product description leads me to believe that Vital Wheat Gluten may be mixed in with their standard cake flours to increase the gluten content.
Sasko Bread Flour can also be used.
Of the above, my preference was for the Eureka Mills brand.
I live in SA too. Like Paul, i use Eureka Mills flour, they have strong white bread flour. I usually find it in Super Spar's or dischem. I've also used Snowflake strong white bread flour, that works well too and is quite easy to find.
However search online for "Bread Angels" they're a group down your way who run training - also use Bakerybits and The Real Bread Campaigns website to locate schools.
Good luck!
-Gordon
Hi everyone I live in south Africa I got a recipe that needs strong white flour I have never heard from it or seen it in any store can i use cake flour?
Thank you
and you really ought to start a new forum post rather than tag onto an existing thread - you'll get more views that way.
Cake flour will be too low in protein/gluten to work satisfactory as bread. Look for the protein content on the packet label - you want at least 12% protein in most flours.
-Gordon
While living in South Africa, I used Eureka Mills unbleached bread flour for recipes that stipulate strong flour. The protein content is around 11% and it handles quite nicely.
You might also try Snowflake White Bread Wheat Flour or Brown Bread Flour. I didn't locate the protein content on line but the product description leads me to believe that Vital Wheat Gluten may be mixed in with their standard cake flours to increase the gluten content.
Sasko Bread Flour can also be used.
Of the above, my preference was for the Eureka Mills brand.
Paul
Thanks for the advice I appreciate it
I live in SA too. Like Paul, i use Eureka Mills flour, they have strong white bread flour. I usually find it in Super Spar's or dischem. I've also used Snowflake strong white bread flour, that works well too and is quite easy to find.
Good luck!
Thanks for info i appreciate it