Do you need to use high grade flour, or is plain ok?
kirinesha,
Sep 28, 6:25pm
x1
I always used plain / standard. :)
wron,
Sep 28, 11:07pm
x1
I've always used Hi Grade (strong) flour - it's what most bread recipes call for.
grandma,
Sep 29, 2:14am
x1
High grade flour for me too.
bunny51,
Sep 29, 3:23am
x1
I use high grade too.
cgvl,
Sep 29, 3:33am
x1
I use whatever I have in the cupboard at the time. At the moment its standard home brand, works just as well as the more expensive champion high grade. Sometimes it doesn't work quite as well as a high grade but I've never had to throw a loaf away.
filly6,
Sep 29, 4:02am
x1
I use high grade flour and if you have a bread maker be prepared to buy bulk... eg 5kgs
gingeralenz,
Sep 30, 4:28am
x1
High grade has higher gluten content, gluten gives bread its unique texture. Standard flour is for cakes, lower gluten content, so if you use it for bread the texture will be different.
holdenfanz,
Apr 29, 9:06pm
x1
I use high grade or self raising flour. I found the self raising works well
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.