It's the one product I still bring back to CH after 14yrs of not finding a suitable alternative for and it's flipping heavy in a carry on
PS: expat shops at CHF8 p/kg isn't going to be a solution when it's CHF1 in UK high streets.....
Anyone know what the difference is between a standard UK SRF and everything else you can find in CH, FR or DE ? I can only assume grade/size. The closest we can find is a French version of SRF but it's still different and anything from CH is way different.
you thought about mixing your own, its relatively easy.
If you ́re ever in the Netherlands: zelfrijzend bakmeel
But this needs the base flour from the UK or at the same grade and same raising agent. So far i can't find the same grade.
May try them, in NL in a few weeks so why not.
Because they have different grade systems...?
https://www.dovesfarm.co.uk/hints-ti...mbering-system
or
That certainly helps, thanks
one step closer.
I use regular “Weissmehl” and add baking powder.
and if you need wholemeal do the same, I think its 2 teaspoons baking powder per 150gm Flour and sieve it together.
So around 10gm per 150gm.
Simple.
Unfortunately those flour grades don't act as replacement for the holy grail UK stuff.... Wish it was that easy
Here's the equivalent for Switzerland. The most common here is type 550, type 400 seems to be rare. See here for a chart comparing CH, DE, FR.
All links in German but they should do nonetheless.
It is that easy.
Mrs gbn and others seems to manage OK: what are you doing wrong after 14 years?
Using the wrong ingredients it seems. There is a difference between the results that's for sure. We've used many many flour grades here and maybe it's not only the size/grade bit perhaps also gluten content and maybe moisture. Either way the results are different although only in specific recipes (sponge cakes).
So yep wish it was as simple as mixing up some supermarket stock product, then i could start to use up my 35kgs of sodium bicarbonate.
I see, it's not that long ago someone had that problem.
All I need to know is the ratio of flour - baking powder (specially when they simply chuck some self-risign flower in without telling me how much, as if they did I could figure it out myself).
So anyone knows the ratio self-rising-flour has generally?
And yes, TobiasM, I know I quoted you but seriously: 10g baking powder per 150g flour sounds waaaaaay too much
Can you ask the wife? Pretty please?
Nigella (via google) uses 2 teaspoons to 150grams flour.
Wow, that much.
I like Nigella actually, kind of "lost touch with her" since I quit watching tv much
Okay, thank you, I'll try this ratio then (next question will be: How do I clean the top of my ofen )
Ok, find out the grade of the english flour, I assume thats to do with the size of the milled product. It could be 550, 450 or 00, depends what you are using. Cakes and puddings are better with a higher grades, pizza, pasta and bread are made with lower grades.(Grade has nothing to do with quality, it is purely the size of the grain of flour)
Get a pack of baking mix sachets from migros, denner, coop etc
Generally one sachet for 500 grams flour.
Add 1/2 teaspoon salt.
Mix well.
It works a treat.
If its a special flour, high gluten etc send me a photo with the details on the packet and I can have a look.
Good luck.
Was this for me?
I wasn't going into the milling grade of the flour, you see, when I cook and bake I normally just ..... improvise But as I have absolutely no idea about this self raising flour (except that I'm sure they just added the baking powder to the flour for people who are even lazier than I am), I wondered about the ratio. And I think the recipe is American, not English, btw. but I couldn't open a new thread for this minor difference (I'm getting my coat after that last bit). And I don't have a packet of what I'm looking for either as I've never seen any.
I didn't understand the part of the baking-mix sachets either.
However, European standard seems to be 15g with 500g flour (by the way, in this case it will be plain white flour). So I'll try that and if it doesn't work I go to the ratio suggested by TobiasM and MiniMia.
Thanks.
If Nigella says it, it must be true. There are two people in this world you can trust, Nigella and Marta, all others are just wannabes.
But, wait! in this case the two seem to disagree. It probably has to do with the size of the US cup versus the British cup.
Martha only uses 1 1/2 teaspoon per US cup (130gr).
LOL.
[Humming] "Who the fu** is Marta" [/Humming]
You know what? I'll just juck it together the way I usually do and if the end product fails I'll blame it all on these funny people overseas who still talk in cups, spoons and probably bottles, bags and bowls.