Flour

Who are you cooking for ?

http://www.practicalpantry.com/staples/page16.html

http://www.practicalpantry.com/staples/page14.html

http://www.ochef.com/97.htm


I think that this will explain the differences!

All-purpose is a blend of soft and hard wheat flour, but is not 'self-rising'. What we call 'self-rising' flour here includes the addition of baking soda and sometimes baking powder to an all-purpose flour. Phoenix's links regarding the differences between cake flour and bread flour are really good.

Personally, I find self-rising flour useless. My pantry always has: All-purpose flour, cake flour, whole wheat flour, rye flour, plus a healthy supply of baking powder and baking soda.

Thank you, everyone, that is except you, Gautam. You're as nosy as I am!

It's for my book and the UK version mentions that cooks have to know the difference between plain and self-raising flour.

I'm now writing the USA version and so I might say they have to know the difference between all-purpose and cake flour. It's not a cookery book so I don't go into any details.

While I'm here, have you Americans heard of Jam Tarts? I mention them and don't want to confuse people.

Thanks

Jam tarts...you mean those aging hookers who used to be Mods? I'm Canadian, we know what they are.