The Accidental Smallholder Forum

Community => Coffee Lounge => Topic started by: bloomer on November 25, 2012, 02:29:35 pm

Title: Flour identification
Post by: bloomer on November 25, 2012, 02:29:35 pm

Someone in the house has put a load of flour into an unlabelled jar...


is there an easy way to work out if it is plain or self raising...????


please help...

Title: Re: Flour identification
Post by: Hermit on November 25, 2012, 02:45:17 pm

 I would just use it for pastry or something that does not matter what flour it is.

Title: Re: Flour identification
Post by: deepinthewoods on November 25, 2012, 02:45:40 pm

 ;D
 
what a strssfull life you lead bloomer. hellish. :thumbsup:

Title: Re: Flour identification
Post by: Ina on November 25, 2012, 02:48:43 pm

 ;D ;D ;D

Does it matter? I would just treat it like plain - add baking powder if necessary... The worst that can happen is that your pastry is a bit fluffy.

Title: Re: Flour identification
Post by: bloomer on November 25, 2012, 02:49:15 pm

listen mr i love tree's


today i have been to church and now i am baking a birthday cake for tuesday, plus a batch of shortbreads and flapjacks before starting on the roast for this evening, i like cooking but unlabelled stuff in the cupboard hurts my brain!!!

Title: Re: Flour identification
Post by: deepinthewoods on November 25, 2012, 02:55:07 pm

yes, i can see how that could be a problem for you. hmmm. maybe try using it to thicken your gravy.
 
and yes i do indeed love trees, and they love me too! i know becasue if im not near trees i pine away. :D

Title: Re: Flour identification
Post by: bloomer on November 25, 2012, 02:57:33 pm

i'll try pastry with it in the week, don't make pastry often didn't know i could use either for it!!!

Title: Re: Flour identification
Post by: Auld Cairnallochy on November 25, 2012, 03:12:24 pm

This may not work but worth a try for a laugh mix teaspoonful of unknown flour into a paste coat piece of potatoe and deep fry, do same with sr flour and compare results. Would think sr would be different. :fc:

Title: Re: Flour identification
Post by: Fleecewife on November 25, 2012, 03:44:05 pm

Or mix a spoon of the unknown flour with water, then a spoon of known plain and SR and set them aside somewhere a bit warm - the SR should bubble a bit.  I haven't tried it.........

Title: Re: Flour identification
Post by: Bionic on November 25, 2012, 03:59:15 pm

Fleecewife, you have me wondering now.  Think I will have to try it too  ;D
Sally

Title: Re: Flour identification
Post by: doganjo on November 25, 2012, 07:43:55 pm

Did you do well in science at school Juliet? Sounds very technical. ;D

Title: Re: Flour identification
Post by: darkbrowneggs on November 25, 2012, 08:16:53 pm

Fanny Craddock said just use self raising in everything  :thumbsup:

Title: Re: Flour identification
Post by: colliewoman on November 25, 2012, 08:56:43 pm

Is self raising flour just normal flour with bi carb? If so drop a smidge of vinegar in it, should fizz if it has bi carb :thumbsup:

Title: Re: Flour identification
Post by: cleopatra on November 25, 2012, 10:40:17 pm

make pancakes with it, you will soon find out if its plain or not.

Title: Re: Flour identification
Post by: northfifeduckling on November 26, 2012, 09:20:44 am

if it was with bicarb it would taste a bit salty, I think it has added baking powder. They should taste different if you have some labelled plain to compare it with. Goog luck. :&>