This website, http://www.cooksinfo.com/flour, supports the claim that you need to add liquid when making a UK recipe with American flour, and subtract liquid for the reverse. Unfortunately they do not say exactly how much to add/subtract.
There is also a helpful table showing how different flours are labeled in the UK, Canada, and the US. Amanda in Philly On Wed, Nov 01, 2017 at 08:04:26PM +0000, Devon Thein wrote: > I was wondering about whether it was the self rising flour that was the > problem. I wonder why you need more water in the US. Perhaps a humidity > issue? > I do have the recipe in the very pretty book about Cattern Cakes and > holidays, so no need to retype it. > > What about beverages? I see that something called Hot Pot is served. Also, > lacemakers beg for ale. Has anyone tried either of these? > Devon > > > > > - > > To unsubscribe send email to majord...@arachne.com containing the line: > > unsubscribe lace y...@address.here. For help, write to > > arachne.modera...@gmail.com. Photo site: > > http://www.flickr.com/photos/lacemaker/sets/ > > > > - > To unsubscribe send email to majord...@arachne.com containing the line: > unsubscribe lace y...@address.here. For help, write to > arachne.modera...@gmail.com. Photo site: > http://www.flickr.com/photos/lacemaker/sets/ - To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace y...@address.here. For help, write to arachne.modera...@gmail.com. Photo site: http://www.flickr.com/photos/lacemaker/sets/
