Something strange happened to the RSS feed of Dan Lepard’s rather wonderful blog the other day, and I’m glad it did, because I got to see again his excellent post on types of flour. A sample:

If you push me, I‘ll explain that in the UK, strong flour is typically flour for breadmaking, and plain flour is flour for cakes and biscuits. But to be really honest, the truth is much more complex as I frequently use plain flour for bread recipes, and strong white flour for cake recipes.

Dan also explains what to substitute for what, and I particularly want to try his tip to add a little wholemeal flour to mostly white breads, for more additional flavour. He also points out that one reason to add sugar or malt is to sustain the yeasts during a longer fermentation, which is well worth bearing in mind.

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