Self raising flour ....
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Self raising flour ....
Wanting to take advantage of No.2 son's visit, (he's a chef), we want him to bake some scones. What is self raising flour called here? We've looked for "polvo de hornear" to use with normal flour if self raising isn't available, but can't find that either. Help!
- hillybilly
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MrsB is in full agreement with the advice from Hillybilly..You can also obtain British Self Raising flour from Mercadona and quite a few other Spanish supermarkets, but only in small packets and expensive compared with Spanish flour.I am also told that many of the 'English' shops stock UK self raising flour..
- peteroldracer
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Agree with both comments - Spanish "self-raising" flour does not - self-raise that is! Maybe that is connected with the statistic that Spain is one of Europe's biggest consumers of V1agra? The country is so laid-back it has trouble getting up.........
it is better to buy a straightforward flour - correct type depending on whether you want it for cakes (pasteleria), or to make batter (por frier) then add baking powder. The little packs in the supermarkets are not such good value as a 500g tub - from Makro or other catering suppliers.
it is better to buy a straightforward flour - correct type depending on whether you want it for cakes (pasteleria), or to make batter (por frier) then add baking powder. The little packs in the supermarkets are not such good value as a 500g tub - from Makro or other catering suppliers.
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- safeashouses
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What don't you know about?hillybilly wrote:Harina con levadura is self raising flour. Baking powder is levadura en polvo. You may find that you need to add more baking powder to the self raising flour to get it to behave as you expect so it may be best to stick with regular flour and add your own baking powder to avoid unrisen cakes!
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