Flour

fast_or_last, Sep 29, 4:34am
is all purpose flour plain flour or self raising im making wontongs
ange164, Sep 29, 4:37am
plain but not high grade (if you have high grade, use it anyway.)
245sam, Sep 29, 4:39am
fast_or_last, all purpose flour is also known as standard flour and/or plain flour - it is not high grade or self-raising flour.:-))
fast_or_last, Sep 29, 4:47am
ok thank you very much
off to make them now
olwen, Sep 29, 4:47am
High grade is more for bread -higher gluten.Self raising has baking powder added. Plain flour is for anything else.I'd use it for cakes (and add my own baking powder) or for pastry
sarahb5, Sep 29, 5:06am
I only buy high grade - I use it for everything and add baking powder for any recipes that specify self raising
olwen, Sep 29, 6:35am
Can anyone comment on a light sponge or equivalent with high grade flour.I had the impression it was not the best.
buzzy110, Sep 29, 7:16am
I think it depends on your point of view.One person's 'fine' may just be another person's disaster.
ribzuba, Sep 29, 7:47am
Cakes are better made with pastry flour, which has a lower gluten content than plain and high grade.Less gluten makes them lighter.And overmixing isn't as likely as when you overmix the gluten is the main thing you are disturbing
eagles9999, Sep 29, 9:29am
BUT .which brand!
village.green, Sep 29, 9:47am
Sadly NZ High Grade flour is only marginally higher in protein than plain flour. Shame we can't buy 'strong flour' from supermarkets for bread making. I normally add 1 Tbs gluten to each cup of plain flour instead.
sarahb5, Sep 29, 10:26am
Whatever's cheapest - usually Homebrand in the 5kg bags because I make my own bread so use quite a lot
sarahb5, Sep 29, 10:26am
I don't often make actual sponge cakes but when I have I don't have any problems with lightness - there is more to making a sponge light than the choice of flour