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22 Responses to How to make Bread plain vs strong white flour
I’ve been trying this,now and again by hand and in my bread maker .Your
right it taste the same and as you say it’s a lot cheaper though by hand it
does not rise as much as the strong flour “but hey” beggars can’t be
choosers I will stick to the cheaper flour for now (I find Lidls a good
plain flour “45p) until they drop the price of the strong flour .”to say
50p” would be nice, good luck to all๏ปฟ
@PhantomAct …I was an honor student , my best subject was science, and I
work at my family bakery ๐ im not saying this was the best test but dont
make so many assumptions.
MisterAngryPenguinDX
April 13, 2015 at 10:53 am Reply
that makes sense they just bleach the crap thats left over and sell it as
cheap flour ๐
someone said that in lidls they sell the big sacks of flour i think i mite
go get some i also have a windmill near me that is still in use i could get
some flour from there maybe ๐ but im sure it wouldnt be cheap flour
yep u are right about it going mouldy i guess its to do with the lack of
additives and crap just shows ya how much crap they add to our food and we
dont realize
Hmmm, cheap flour is just that, cheap. What’s in it to make it cheaper? I
will stick with Alinson’s chalk-free strong white. I don’t use a machine
and have a fat free recipe which I like and make by hand. Home made bread
is improver free which is why it goes mouldy quickly. I slice mine when
cool or cold and freeze it, pulling out only what I need.
nice job. i need to learn to bake bread. mine usually comes out flat. i
think i skipped on the yeast a few times. how much does bread cost you
around your area?
@PhantomAct isn’t that all that matters tho? I mean taste/chewing
experiment is the best experiment when your try to test the
TASTE/CHEWINESS(texture) I mean what else is he to do? See which one molds
first? WHich one best cleans your kitchen spills?? Besides, the accuracy of
this test is not so important, the controlls were good, and doing this 3
times is a pain :l
MisterAngryPenguinDX
April 13, 2015 at 3:58 pm Reply
@MisterAngryPenguinDX stop lying u cretin, look at how u typed that first
reply… u said this video was good proving that u neither know about
experiments nor do u know the criteria for testing bread. Now buzz off
before humiliating yourself even more.
thats awsome is there any wind mills near u could get they grind it for u i
live in suffolk and there are still working wind flour mills about i mite
go film it
some of the best wheat grows in your part of the world. all purpose white
flour is nutrient defficient. not only is whole wheat berries nutrient
dense but can be stored for 20 years.
This is a great idea and something that I have been meaning to get around
to doing for a while. When making bread I have been using a ‘bread flour’
from a specialist shop and it’s ยฃ1.60! It’s good to know that I can safely
swap to a cheap flour. One thing I have found is that if you don’t eat it
quickly (not really a problem!), it does go bad quite quick. Yesterday I
found 1/3 of a loaf in the back of my cupboard….. and it was blue!
Luckily it was wrapped up in a bag.
you seemed to have missed the point of strong flour, the only real
difference is the gluten content which is higher in strong flour enabling
the bread rise without breaking and collapsing.
HAHAHA, a bit of an epic #FAIL experiment. If my science teachers are
right, then you should repeat the experiment two more times so u get a good
average. maybe include some more testing criterias… other than chewing it.
I’ve been trying this,now and again by hand and in my bread maker .Your
right it taste the same and as you say it’s a lot cheaper though by hand it
does not rise as much as the strong flour “but hey” beggars can’t be
choosers I will stick to the cheaper flour for now (I find Lidls a good
plain flour “45p) until they drop the price of the strong flour .”to say
50p” would be nice, good luck to all๏ปฟ
Tom Bailey
April 13, 2015 at 10:05 am
@PhantomAct …I was an honor student , my best subject was science, and I
work at my family bakery ๐ im not saying this was the best test but dont
make so many assumptions.
MisterAngryPenguinDX
April 13, 2015 at 10:53 am
that makes sense they just bleach the crap thats left over and sell it as
cheap flour ๐
RainstormGB
April 13, 2015 at 11:19 am
someone said that in lidls they sell the big sacks of flour i think i mite
go get some i also have a windmill near me that is still in use i could get
some flour from there maybe ๐ but im sure it wouldnt be cheap flour
RainstormGB
April 13, 2015 at 11:26 am
yep u are right about it going mouldy i guess its to do with the lack of
additives and crap just shows ya how much crap they add to our food and we
dont realize
RainstormGB
April 13, 2015 at 12:21 pm
Hmmm, cheap flour is just that, cheap. What’s in it to make it cheaper? I
will stick with Alinson’s chalk-free strong white. I don’t use a machine
and have a fat free recipe which I like and make by hand. Home made bread
is improver free which is why it goes mouldy quickly. I slice mine when
cool or cold and freeze it, pulling out only what I need.
oldproji
April 13, 2015 at 1:01 pm
nice job. i need to learn to bake bread. mine usually comes out flat. i
think i skipped on the yeast a few times. how much does bread cost you
around your area?
alikokos
April 13, 2015 at 1:43 pm
@MisterAngryPenguinDX the test was a non-sense, u did poorly at school and
u r no bread maker… now stop typing crap.
PhantomAct
April 13, 2015 at 2:36 pm
hehe ill stick to my 33 (euro) cents a kilo packs then.
hutjeflut
April 13, 2015 at 3:04 pm
@PhantomAct isn’t that all that matters tho? I mean taste/chewing
experiment is the best experiment when your try to test the
TASTE/CHEWINESS(texture) I mean what else is he to do? See which one molds
first? WHich one best cleans your kitchen spills?? Besides, the accuracy of
this test is not so important, the controlls were good, and doing this 3
times is a pain :l
MisterAngryPenguinDX
April 13, 2015 at 3:58 pm
@MisterAngryPenguinDX stop lying u cretin, look at how u typed that first
reply… u said this video was good proving that u neither know about
experiments nor do u know the criteria for testing bread. Now buzz off
before humiliating yourself even more.
PhantomAct
April 13, 2015 at 4:41 pm
egfrgvbwgrtgb
oc671
April 13, 2015 at 5:14 pm
thats awsome is there any wind mills near u could get they grind it for u i
live in suffolk and there are still working wind flour mills about i mite
go film it
RainstormGB
April 13, 2015 at 6:06 pm
some of the best wheat grows in your part of the world. all purpose white
flour is nutrient defficient. not only is whole wheat berries nutrient
dense but can be stored for 20 years.
J Walker
April 13, 2015 at 6:54 pm
I’v been experimenting on grinding flour. It’s hard and my results are
poor. Next year im going to try and grow my own wheat.
Jack Jones
April 13, 2015 at 6:57 pm
This is a great idea and something that I have been meaning to get around
to doing for a while. When making bread I have been using a ‘bread flour’
from a specialist shop and it’s ยฃ1.60! It’s good to know that I can safely
swap to a cheap flour. One thing I have found is that if you don’t eat it
quickly (not really a problem!), it does go bad quite quick. Yesterday I
found 1/3 of a loaf in the back of my cupboard….. and it was blue!
Luckily it was wrapped up in a bag.
Celtic Saint
April 13, 2015 at 7:07 pm
there is no sea salt and dried yeast (fast worker) available in markets.
there is only simple salyt and simple yeast. can i mae bread from that
needs.
Muzammil Khakwani
April 13, 2015 at 8:01 pm
WHITE FLOUR!
Jake68955
April 13, 2015 at 8:18 pm
This is a good idea especially if the money/value really matters to people.
karmaash
April 13, 2015 at 8:58 pm
you seemed to have missed the point of strong flour, the only real
difference is the gluten content which is higher in strong flour enabling
the bread rise without breaking and collapsing.
steve122444
April 13, 2015 at 9:41 pm
If you were an honor student that majored in science, you wouldn’t be
slaving in a bakery, would you. What a tool.
shrekt
April 13, 2015 at 10:24 pm
HAHAHA, a bit of an epic #FAIL experiment. If my science teachers are
right, then you should repeat the experiment two more times so u get a good
average. maybe include some more testing criterias… other than chewing it.
PhantomAct
April 13, 2015 at 11:02 pm