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Strong flour

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  • 22-09-2015 12:06pm
    #1
    atsural
    Registered Users Posts: 26 ✭


    Baking a Darina Allen tea brack, I used strong white flour instead of plain flour by accident, I did notice it was v hard to mix. Just wondering is my tea brack completely done with? It's in the oven now! Thanks 😊


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    #2
    Tree
    Moderators, Science, Health & Environment Moderators Posts: 4,712 Mod ✭✭✭✭Tree


    Probably won't be ruined, might be chewier than usual. Strong flour has a higher gluten content and is good for chewy baked goods like bread and not good for tender baked goods like cakes.


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    #3
    quaalude
    Registered Users Posts: 1,196 ✭✭✭quaalude


    Tree wrote: »
    Probably won't be ruined, might be chewier than usual. Strong flour has a higher gluten content and is good for chewy baked goods like bread and not good for tender baked goods like cakes.

    Ah! I wondered why my banana cake came out more like banana bread the other day, that'll be it.
    I used strong flour, recommended to me for making focaccia, for my cake. It was OK, but yeah, a bit on the chewy side.
    I pretended it was supposed to be like that when serving it!


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