Flour

[Buckster]

I've got a recipe to make some soda bread and it says use"soft white flour",is this the same as plain flour or not? Does anybody know that can help.

 

Buck

[vulpicide]

Pm bakerboy he's the Guru.

[chefy]

soft flour has a lower gluten content plain flour is made of soft grains(use for cakes and pastry),and hard flour or bread flour has a higher gluten content (use for bread and dough) hope this helps

[C00KIE]

Plain flour is good to use, i make mine from it all the time, even vary it by adding wholemeal in differing quantities and or nuts and seeds etc.

Basically don't use strong / bread making flour and you'll be fine.

[Buckster]

Cheers for your replies.

[bakerboy]

For Soda Bread I would use a Soft Flour.

Flour 3lb . 00oz

Bi carb of Soda 3/4oz

Cream of Tartar 1 1/4oz

Salt 3/4oz

Lard 4oz

Sugar 1/2oz

Buttermilk 2lb 12oz

 

Rub the lard into the dry ingrediants, add the liquid and gently bring together, do not over mix.

Divide into 6 equal pieces mould round, place on a greased baking tray, dust with flour and score heavily into 4 (quarters)

Bake for 440'F (225'c)

 

The difference between Plain Flour and Self Raising Flour is the raising agent "Baking Powder at 1oz per pound of Flour, it is not an indication of Strenght, always look for the Gluten content

 

If you want to make your own Baking Powder use 2 parts of Cream Powder (cream of tartar) to 1 part of Bi Carbonate of Soda and sieve 6 times, sieving is the important part.

This was always a punishment job when I was an apprentice; make sure you wear a mask, it will sting your nostrils like nothing you will have experienced, better still go to the Supermarket and buy it.

 

I hope this helps.

 

Terry

Edited February 21, 2013 by bakerboy

[Buckster]

Thanks for your reply,it's the soft flour that was puzzling me I could find plain and self raising but no soft.