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Cookery - UK versus N. America
Dawne Peterson wrote:
"lucretia borgia" wrote Bruce Fletcher wrote Whilst struggling to interpret an American recipe I came across this handy translation guide: http://marycontrary.tripod.com/food/charts.html I see they touch on the difference in flour, but there is really no subbing. English cake recipes, things like the Victoria Sandwich are evil made with NA flour. Measurements for Yorkies is different and method is different. I never use English recipes that involve flour. Some people suggest removing 2 tbsp/cup of flour when using NA all purpose flour. Have you tried that? (not recommeding it, just saying I have been told of it) Dawne I'm sure you are aware that there is a lot of variety in types of flours as they are not all made from the same wheat crops. My FIL worked in the baking - specifically flour - industry for 40+ years and he can take a bite of something and tell you what kind of flour they used. It could be that some recipes would work better with something like cake flour rather than the general use "all purpose" flour. MelissaD |
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