Thread 21546803

>Recipe calls for "All purpose" flour

I asked in my local super market if they had "All purpose" flour, but the employee looked at me wierd and kept pointing at the bags of wheat, rye and even durum flour on the shelves.

I then went to a local farmer to ask if we had anyone in the area growing all purpose. Turns out, he hadn't even heard about anyone in the whole damned country cultivating or growing all purpose.

how the heck am i going to get some all purpose flour, if they dont even grow or mill all purpose here.

>>21546803 (OP)
Here's your gold medal.

>>21546803 (OP)
It's "all porpoise" flour you drongo

>>21546803 (OP)
Maybe it's called White Flour in your country. It can't be called that in the US anymore because of the implications.

>>21548160
In the US we have all kinds of weird shit like self rising flour, baking flour etc. No idea what that even means I just buy regular flour

>recipe says to bake the bread
>add baking flour
>nothing happens

>>21546803 (OP)
>the employee looked at me wierd
>wierd
of course he did because you're ugly, weird looking and he knew you couldn't spell

>>21546803 (OP)
I struggled with this as well. I always thought i sucked at baking and if only I could get some of the "all purpose flour" my bread would be finally worth eating
Turns out it's just normal flour, lies somewhere in between whole wheat flour and refined wheat flour in terms of fineness
I finally got better at baking as well. Turns out refined flour is great for making breads, whole wheat flour sucks

>>21548412
No shit. Retard.

>>21548416
In hindsight a lot of things seem obvious that were not

>>21548412
Define better
Whole wheat flour gives you less elastic and heavier dough which won't rise as much and requires more water, but ultimately it tastes better
Might be more sticky too.

>>21548428
I'm mostly baking buns and similar stuff, don't bake loaves of bread too often

>>21546803 (OP)
All purpose flour has around 10% protein. Bread flour typically has 13% or higher. They’re both white refined flour. Then there’s wheat which is the whole germ, rye, 00, rice, etc. What you’re looking for is a refined white flour with a protein content below 12%. Hope that helps.

I've been getting No-Purpose Flour.
Tastes fine, but has this odd effect of making the bread nothing but crust. It's just completely empty on the inside.

>>21548596
Lmao! Upvoted! You win the internet today fine sir!! Haha

>>21546803 (OP)
Didn’t read but I assume you deserve to be a slave or dog food

>>21546803 (OP)
It's right on the bag of flour, dummy. Two kinds of flour for "baking" (durum wheat is for those making pasta with that).

1. All-Purpose
2. Self-Rising

All purpose flour is just regular flour. Self rising is a mix of flour with bakning soda and sometimes salt

>>21548624
>>21548632
I kinda hate how wheat is always implied. Isn't the word "flour" literally just ground grains.

But I do guess it's the same with milk. We don't say cow's milk, we just say milk and then it's implied it's not goat, it's not sheep, it's not huamn, it's just cow's milk.

>>21546803 (OP)
Post the flour available in your shithole so we can all laugh at you more

>>21548843
It’s an anglo-french thing, because these backward peoples only use wheat. In most other languages people specify the grain. Anglo french people only use wheat flour so there's no need