Plain Flour Puns

Need 500g for this loaf but I'm hovering at a cool 480g. What happens to the bread loaf if I throw in a cheeky 20g plain flour and call it a day?

I'm actually following a recipe in my be-ro book, but it's basically the same as this one: https://thehappyfoodie.co.uk/recipes/white-chocolate-and-macadamia-nut-blondies/

Except, as the title says, I used self-raising and not plain flour. When I made this mistake before, I went through with the whole cooking/cooling process anyway, and ended up with unsatisfying blondies that were burned on the top and weirdly dense in the middle. This time I realised 20 minutes in and took them out, because I have other things to be baking, and after 20 minutes the top looks done and crispy but the inside is literally just liquid slop.

Why is this? Why does self-raising flour behave so differently here to plain?

Mrs Mop has been on an eco drive recently and so I am now showering with bar shampoo and have flimsy compostable bin bags. So far so tolerable for the planet's sake, even if I know the council incinerates all our waste and compostability is therefore moot. However, we must now also buy assorted white cooking powders from a refillable shop. I'm ok with this, but I now have a mason jar filled with flour and no label. I've no idea if it's self-raising or plain and I need to make pastry tonight for the mince pies to go with tomorrow's carol concert. Anybody have any quick suggestions to tell them apart? Or care to place bets on what type it is?

It sounds stupid, but I could have SWORN that plain flour was in a blue package and self-raising flour was in a red package. I keep my flour in glass containers and have labels on them with red and blue string. I went to refill my plain flour and it's in a red package. I was so sure it was blue, and the string on my glass jars are now "the wrong" way around (red on self-raising and blue on plain).

Is it just a case of baby brain or has it changed? Not sure if related, but Japan seems to be in the "wrong" place on the map as well...

Hello ! Can anyone tell me what's the name of plain/all purpose white flour in Finland ?

I always find flours with improvers for specific recipies.

Sharing brands names would also help.

Thanks in advance

Hello, no idea what the US equivalent is, but I’m looking for what would be called plain flour in the U.K. Currently using hakurikiko, but my Yorkshires just aren’t the same. If anyone knows where to find plain flour or a decent substitute I’d be very grateful.

I want to make Joshua Weismann’s recipe for Hokkaido milk rolls but I only have 295g of bread flour but it requires 20g for the Tangzhong and 320g for the bread dough.

Would it still turn out okay if I only used 275g of bread flour and 45g of plain flour for the bread dough?

I've done a little searching, and I've seen at least 4 different flour:baking powder ratios. I've seen 100g:1tsp, 150g:1 tsp, 150g:2tsp and 250g:2tsp and I have zero clue what to believe. I also see people say to add salt as well. What do you all do?

Hi all!

I’m making a birthday cake for my mum, who has coeliac. I found a cake recipe that looks good, but it calls for GF 1-1 baking flour, which I’ve never heard of before and not sure where to find.

Could I substitute this with plain GF and xanthum gum, or would this impact the cake in a big way?

basically just the title. Just wanna know if I can use flour instead of talcum powder or something before I buy any.

Hello, as the question above I have two packs of plain flour. I plan to make cupcakes.

The reason I want to combine as:
Brand A: I like the softness of how my cupcakes turn out but the flour has a strong taste/smell?
Brand B: No strong taste/smell but my cupcake turn out a little firm

I was thinking of using half of each brand to balance out? I'm not sure how it will turn out but I want to know if it's possible to mix different plain flour together?

Thank you!