Self raising flour

[Kupcake]

I have never used SR flour before, but what is the ratio of flour to baking powder to make it yourself?

You write well for a 3 year old ... and you can bake too?? Amazing

Sorry, can't help you with the ratio - i'm not so good in the baking department.

[Rosamunda]

Hmm... I do roughly one rounded teaspoonful for a cup of flour, or thereabouts. I might add extra if I am making a cake with fruit and/or nuts to increase the oomph a bit

My French cookery book (the French don't use SR flour either and I don't think you can buy it in the shops) says 8g of raising agent to 250g flour (but that is for a fruit cake). Actually my French book recommends beating the egg whites (as you would for a meringue) and folding them in as an alternative to using chemical baking powder, but then you use a slightly cooler oven. It's a (very) old-fashioned book though.

[Cloudberry]

sometimes recipes call for SR flour and baking powder and that's when it gets confusing!

yeah that's when you want some extra ooommpphh I've noticed some muffin recipies will suggest that - now if anyone's got a super duper high rising scrumptulicious muffin recipe...

And I didn't know that about the different grade of flour used in SR flour - you're probably right. You learn something new every day

[Rosamunda]

According to Nigella the bees knees is "Italian 00" and she reckons that is all you need in your cupboard.
I've been using spelt a lot lately and the kids reckon it makes the best pizza dough (spelt is higher in gluten though). I have never really figured out all the different Finnish flours and I frequently make mistakes. Espoo tyovaenopisto (?) is offering a baking course this autumn, I might toddle along.

[Cloudberry]

According to Nigella the bees knees is "Italian 00" and she reckons that is all you need in your cupboard.
I've been using spelt a lot lately and the kids reckon it makes the best pizza dough (spelt is higher in gluten though). I have never really figured out all the different Finnish flours and I frequently make mistakes. Espoo tyovaenopisto (?) is offering a baking course this autumn, I might toddle along.

I looooove spelt! It's supposed to be so much more nutritious than regular wheat flour. The baking course sounds great. I have two aunts arriving from Finland next week to spend the month with us. One of them used to run a bakery and is going to teach me to bake some Finnish goodies - I can't wait!

I used to love making pulla and blueberry or apple pies with my grandma. Rolling out the dough, shaping it - the heady scent of cardamom. I'd love to learn to make a good light rye bread too. Ah, so much to learn - so little time!

[carolinemaher]

Penelope - Your right, Nigella does recommend using 00 Italian type flour in place of ordinary flour (still haven't tracked down 00 Italian flour yet though, I asked Stockmann and they said they don't stock it they said you can only by it from a wholesalers here, restaurants can buy it in v. large quantities but the shops won't stock it I'll still try and give Hakaniemi market a shot). A lot of Nigella's recipes still call for SR flour though, like her madeira cake recipe in her brilliant 'How to be a Domestic Goddess' calls for 210g SR flour and 90g plain flour, they are such specific amounts (like in all baking) that you feel you should comply!!

Cloudberry - I used to love baking with my Grandma too, she made the lightest pastry known to man, her pies were a triumph! there's no substitute for seeing how its made, so much better/nicer than just reading a recipe. Every chance I get I get my daughter perched on a chair getting her hands dirty in the kitchen, she loves it!

Talking of pies I wanted to make one recently and needed for Trex or other vegetable shortening, anyone know what that is in Finnish and if it can be found here? Or even lard (rendered pork fat)?

[Rosamunda]

There is Coco??? something in a silver pack (near the other vegetable margarines). I think it is coconut oil based (probably a blend with palm oil, not sure) but I do know a proficient pie-maker who uses it. I buy pork fat for making sausages, it is in the freezer cabinet in Citymarket (or I ask the butcher for it) but it is not rendered? so wouldn't use it for baking.

I have a Heino card, so next time I am at the wholesalers I'll check out the flour situation (I never thought of looking there and to be honest I make do with the (good) selection from CM or Prisma, or stuff from the farm in Pohja). Will let you know if I find 00.

[carolinemaher]

Yes I've noticed that Coco but didn't have a clue what it was, guess I could give that a try if you know someone who can make a decent pie with it. Someone mentioned that Heino to me the other day and it sounds interesting, thanks for having a butchers if they sell 00. The ordinary flour I buy in City Market still turning out decent enough cakes so no worries..

[Rosamunda]

These days most of the Heino stuff can be found in Citymarket except for the professional kit for restaurants. I go there in the summer when I buy supplies (for an ice cream kiosk) but rarely bother to go this time of year. I don't buy enough stuff to get trader discount so I find most things are the same price (or cheaper) in the big supermarkets. If you do borrow the card (AWC and BWA have them) then make sure you check the price of your staples before you go, or you might end up spending more. Catering packs work out cheaper (eg 10kg sacks of rice or 5kg boxes of candy, 5 litres of icecream) but then you have to store them at home (or eat them).
It's worth a visit once though, just to see what's on offer. There is a butcher in there, and fresh fruit and veg, good selection of dairy products, also an alko. Never bought fish there though. Chef-Wotkins factory shop (butcher) is just next door (to the Heino in Sornainen).

[nerakrose]

Penelope - Your right, Nigella does recommend using 00 Italian type flour in place of ordinary flour (still haven't tracked down 00 Italian flour yet though, I asked Stockmann and they said they don't stock it they said you can only by it from a wholesalers here, restaurants can buy it in v. large quantities but the shops won't stock it

you can try to track down restaurants or bakeries that use it, and ask if you can buy a share. as one that used to work in a bakery, i know some of our regulars bought basic stuff. the chocolate cafe used to buy merinque bases (some powder thing in large buckets), the cafeteria used to buy apple puré. i know we stocked 00 italian type flour, but we didn't sell of it because no one asked. we used it in our products, though.
so, it's worth a try.