Comments for A Merrier World

Comment on Boom Boom Ain’t It Great To Be Floury by flyingbaker

flyingbaker — Wed, 23 May 2012 05:23:50 +0000

You are amazing! Now we need to bake through The Cake Bible and compare. Bleached Gold Medal AP is available from Panzer’s in St. John’s Wood, London, mind you. Though since I live in Cardiff, well, it doesn’t help me much!

Comment on Boom Boom Ain’t It Great To Be Floury by Sonia Brown

Sonia Brown — Mon, 21 May 2012 15:40:06 +0000

This is such an interesting thread. I am in the US and have had terrible luck in using US flour with a UK recipe. Nothing rises as it should.

Comment on Boom Boom Ain’t It Great To Be Floury by Nicola

Nicola — Sun, 20 May 2012 19:19:29 +0000

Fantastic and thank you! I am hoping they also sell big bins for storing big bags of flour.

So very exciting to find an alternative to imported expensive american flour or the time to heat treat flour in my teeny tiny microwave.

Comment on Kate Flour by amerrierworld

amerrierworld — Sun, 20 May 2012 11:09:17 +0000

Thanks, Nicole – it’s great to know that there are alternatives to bleached cake flour out there in the UK now. And I’m pleased you find A Merrier World so useful – thanks for telling me

Comment on Boom Boom Ain’t It Great To Be Floury by amerrierworld

amerrierworld — Sat, 19 May 2012 21:22:27 +0000

Thanks – and you’re welcome

Comment on Boom Boom Ain’t It Great To Be Floury by amerrierworld

amerrierworld — Sat, 19 May 2012 21:21:50 +0000

Yep, it is. Without wanting to get involved in any arguments about bleaching and health issues (or even arguments about bleaching and taste issues), these heat-treated cake flours are undoubtedly a major step forward for home bakers everywhere.

Comment on Boom Boom Ain’t It Great To Be Floury by amerrierworld

amerrierworld — Sat, 19 May 2012 21:14:45 +0000

Hi Janice – it’s really good to hear from you again
I wouldn’t imagine that any of these heat-treated cake flours would need anything added/substituted – they should be perfectly suited for cake-baking as they are (especially if they’re being sold as ‘the ultimate’).
In a supply and demand sense, I guess millers wouldn’t be packaging these flours for home bakers if they didn’t think anyone was interested in buying them. If I’ve contributed to that demand in any way, then I’m very happy! But anyone making heat-treated flour available to individual consumers in the UK has my entire support regardless of whether they’re aware of our microwaving exploits … or not! As for my builders … well, if they ever return to start developments on our new house, then I’ll be more than happy to bake them a few more cakes

Comment on Boom Boom Ain’t It Great To Be Floury by grainnep

grainnep — Fri, 18 May 2012 20:01:39 +0000

Wha hoo! Delighted to read this..l am off to buy some flour on line. Thank you for your research!

Comment on Boom Boom Ain’t It Great To Be Floury by Jereme's Kitchen

Jereme's Kitchen — Fri, 18 May 2012 15:52:51 +0000

luv your post. had no idea bleached flour was banned across the pond.

Comment on Boom Boom Ain’t It Great To Be Floury by Janice

Janice — Fri, 18 May 2012 15:26:54 +0000

That’s great news! Well done Kate – you’ve started a flour revolution…I hope! I’m excited by your news (same as you would have thought anyone excited about flour a few years ago was off their trolley!!!!)
I’ve not checked the postage costs for these flours but maybe some big Flour company will jump on the bandwagon and start selling it in supermarkets. Home baking is so popular now. I wish one of these companies would make it and call it Kate Flour!
Kate…with these heat treated flours would we still have to substitute an eighth with cornflour? I’ve been microwaving and substituting an eighth of the weight of the 00 Flour with cornflour…though not bothering with the xanthum gum or putting back in the oven with the water.
I’m sure these flours are all a product of your hard work and experiments. If you ever do get to make Kate Flour you’ll have to acknowledge your builders for their help in eating your cakes made with the various experimental flours!!
Love your blog