Wholemeal Plain Flour (not strong)

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madcat

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Wholemeal Plain Flour (not strong)
« on: July 17, 2015, 09:10 »
I love to make wholemeal farls to go with cheese and salad for lunch, but wholemeal plain flour is just ridiculously expensive.  >:( A 1kg bag of Allinsons (there doesn't seem to be anyone else doing it) costs £1.40ish in the supermarket, while wholemeal bread flour is only 73 - 75p a kilo, half the price more or less.

I sort of think that a scone mix - which is what a farl essentially is - would struggle to rise well with the extra gluten in bread flour, and would end up biscuity and flat, not fluffy inside the crust like a farl should be.  Does anyone know differently?  Has anyone tried?

And if you know of a better source of plain wholemeal flour, I would love to know!!   :)
All we need to make us really happy is something to be enthusiastic about (Charles Kingsley)

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compostqueen

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Re: Wholemeal Plain Flour (not strong)
« Reply #1 on: July 17, 2015, 11:22 »
I think you're right about the price of the wholemeal

Are they traditionally made with white plain flour? 

Wholemeal self raising flour is cheaper than the plain. Makes you wonder why.  I expect it's because of demand. 

Annoying though but I guess you'll have to play around til you perfect it.  I like spelt myself but that's even dearer

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allotmentann

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Re: Wholemeal Plain Flour (not strong)
« Reply #2 on: July 17, 2015, 12:34 »
You could try subbing a tablespoon or two of the flour with cornflour. I know you would lose a tiny bit of wholemeal, but adding cornflour lightens the flour. I often do it here to ordinary all purpose (which is stronger than our plain) to make pastry flour. If you Google online l am sure you will find the ratio needed. It is not much. :)

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madcat

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Re: Wholemeal Plain Flour (not strong)
« Reply #3 on: July 18, 2015, 09:04 »
Great idea.  I'm off to see......



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