Am I Right To Be Feeling This Way?
Family Life0 min ago
carrot cake
I want to bake a carrot cake, but the only wholemeal flour I have in my cupboard is Hovis wholemeal BREAD flour. I don't suppose I could use this - could I? Perhaps someone could help me and perhaps suggest what I could add to the flour to use it - perhaps half of this and half of S.R.flour. Many thanks in advance.
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Denise - do you think it may have too much gluten in it for a cake? Maybe this website will help:
http://www.fabflour.co.uk/home.asp
The choice of flours for home cooking and baking:
Plain Flour - also known as all-purpose. Use for shortcrust pastry, sauces and gravies where a raising agent is not required.
Self-raising - Flour to which a raising agent has been evenly mixed. Use for cakes, scones and puddings.
Soft Flour - a soft white flour which has been milled very finely to give sponges, cake and scones a higher rise and finer texture.
Strong Flour - a flour with a high protein content providing a high volume and open texture. Ideal for bread and all types of yeast cookery, Yorkshire puddings and puff pastry
Wholemeal � 100% extraction, made from the wholewheat grain with nothing added or taken away.
Brown � usually contains about 85% of the original grain. Some bran and germ have been removed.
White � usually 75% of the wheatgrain. Most of the bran and wheatgerm have been removed before milling.
Wheatgerm � white or brown flour with at least 10% added wheatgerm.
Malted wheatgrain � brown or wholemeal flour with added malted grains.
Stoneground � wholemeal flour ground in traditional way, between 2 stones.
http://www.fabflour.co.uk/home.asp
The choice of flours for home cooking and baking:
Plain Flour - also known as all-purpose. Use for shortcrust pastry, sauces and gravies where a raising agent is not required.
Self-raising - Flour to which a raising agent has been evenly mixed. Use for cakes, scones and puddings.
Soft Flour - a soft white flour which has been milled very finely to give sponges, cake and scones a higher rise and finer texture.
Strong Flour - a flour with a high protein content providing a high volume and open texture. Ideal for bread and all types of yeast cookery, Yorkshire puddings and puff pastry
Wholemeal � 100% extraction, made from the wholewheat grain with nothing added or taken away.
Brown � usually contains about 85% of the original grain. Some bran and germ have been removed.
White � usually 75% of the wheatgrain. Most of the bran and wheatgerm have been removed before milling.
Wheatgerm � white or brown flour with at least 10% added wheatgerm.
Malted wheatgrain � brown or wholemeal flour with added malted grains.
Stoneground � wholemeal flour ground in traditional way, between 2 stones.
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