what is 'strong flour' called in german and where can i buy it?

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1
what is 'strong flour' called in german and where can i buy it?

2
i think its still called 'cocaine' like in england.

3
also where can i get 'tapioca starch' and 'wheat starch'?

after a year, i'm now fed up of the poor dim sum situation and will make my own supply and freeze them (after gorging myself).

4
"Gips". Coop Bau & Hobby should have it.

Ok seriously: Starch is "Stärke", so you can find Maisstärke (corn starch), Weizenstärke (wheat starch) and so on probably even in a normal supermarket. Rice starch and Tapioca starch is something you will only find in Asian food stores as the one on Birmensdorfer Strasse or close to Kalkbreite. (and I honestly do not know what flour you are looking for...)

5
It's all about the numbers . . .

http://en.wikipedia.org/wiki/Flour

You can find the ash content etc on the side of the packet. You're probably looking for T55/550 flour. If you can't find what you want in a supermarket, some of the health food (reformhaus) shops have a good selection (there's a good one on Rennweg). Also Schwarzenbach has a very good range of flour.

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I understand 'strong' flour to be bread making flour, so you should be able to find bread flour in any supermarket - it just has a high gluten content than general purpose flour. Watch out thouhg not to buy bread mexes which will also include the yeast. One brand of cornflour (maizestarch) is Maizena, in a yellow packet, it's found everywhere.

I have seen rice flour and tapioca in one of our local Indian stores, so it can be found.

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I make my owen bread

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which flour (german or french convention) would you recommend for making ravioli? I think i used to buy german 405 or 550 to make dumplings, just can't quite remember now.

in CH, i use Denner's all-purpose flour. I also got this "dumpling" flour but i haven't tried it yet, available from Lian HUa

9
For ravioli I'd use Italian '00' - 100% durum wheat semolina.

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urm sorry, i meant dumplings would you use the same?

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flour for ravioli: you need, as GG said, "00" flour, but you can use normal plain flour as well, is a fairly acceptable substitute

strong flour for bread: there is no good substitute for strong flour (or, even better, Canadian strong flour), but it depends on what bread you want to make... if you are looking for soft, "burger style" baps, plain flour actually works better, gives a softer texture and crust.

Dumpling: if you mean savoury, "english style" dumplings you need self-raising flour, suet and water. you can get suet (the layer of fat around the kidneys) from a butcher if you ask him in advance (or use the good old Atora suet, you can buy it online I think..), and you can make your own self-raising flour with 250gr of plain flour, 2 tsp of baking powder and a pinch of salt

12
This is what I was looking for recently for making pasta, but couldn't find it anywhere. I thought I'd have no trouble finding it but ended up using plain flour and semolina flour instead.

Do you know wher you can find 00?

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Both Schwarzenbach and Jelmoli in Zürich have it, but it's spendy.

14
I'm fairly sure Hsiang means Chinese-style dumplings, popularly known as pot stickers, especially in the US.

http://en.wikipedia.org/wiki/Jiaozi

I'm afraid I have no experience of making those . . . but I know people that have and I'll try and find out from them.

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After a bit of research, maybe what you need for jiaozi are sue gow wrappers:

http://www.nhknoodle.com/wrapper_products_list.aspx

16
Landi sell different kinds of bread flour

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Phil, Lien Hwa in Wiedikon BH will have what you need. Its smaller than most Asian supermarkets I have been to but it has never failed me so far and I definitely saw tapioca starch in there. I even found gula melaka (palm sugar) in there, which makes me a happy camper. Home made kueh dardar, here I come!

Strike up a rapport with the cashier and you get 15% discount off every item on the list. Woot!

18
Strong flour, as in ganja?

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i found a good asia store in schaffhausen which had the tapioca starch. still no luck on the wheat starch yet...

20
Hi,

As Gastronome has hinted, Tipo 00 is the best. However, ever since doing Jack's "Pasta by Hand" class I have used white spelt (Helles Urdinkel) which results in a quite elastic dough. Dinkel is also good for pizza bases I find.

Cheers,

Nick