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polaris

Help.... Plain Flour

I've got one of those kitchens that seasoning, spicing potions and powder wise... Always has everything.... But I now find myself in the dusty pickle of having about 20kg's of plain flour lying about. It needs used quick as I want my big pantry cupboard bottom shelves back!!!

Anyone got any good recipes that use lots of the stuff.... Breads, pizzas, etc????? ANYTHING!!!!!! Lol I am drowning in it......
Gareth

Sour dough......I love it; sour dough crackers, sour dough dumplings, Sour dough bread, sourdough scones, sour dough batter, sour dough chesse twists, sour dough based pastry (for apple and berry pies), sour dough Toad in the hole...... and spicy sour dough breadcumbs on just about everything.
gerryindevon

Re: Help.... Plain Flour

polaris wrote:
20kg's of plain flour lying about. It needs used quick as I want my big pantry cupboard bottom shelves back!!!
Anyone got any good recipes that use lots of the stuff...

If you have lots of freezer space you can make loads of pastry.
Rena

Gareth wrote:
Sour dough......I love it; sour dough crackers, sour dough dumplings, Sour dough bread, sourdough scones, sour dough batter, sour dough chesse twists, sour dough based pastry (for apple and berry pies), sour dough Toad in the hole...... and spicy sour dough breadcumbs on just about everything.



Couldn't agree more!!


Now I just need to find another source as I kinda neglected my last 'pet' . . .    
Gareth

My pet is 4 & 1/2 years old now, and I do so enjoy my home baked sour dough products; a recent new favourite is sour dough Spam fritters, although Lois hates Spam, which means all the more for me.
gerryindevon

[quote="Gareth:278094" Lois hates Spam, which means all the more for me.[/quote]
I feel everyone who remembers WW2  hates Spam, including me. Surely Lois is too young, going by your photo.
Rena

Gareth wrote:
although Lois hates Spam, which means all the more for me.


I'm with Lois. . .      
sapphire

Love spam fritters  
ClaireK

Sour dough cheese twists sound interesting Gareth, any chance of the recipe?

Claire
Seabird

sapphire wrote:
Love spam fritters


and me.
I remember having them for school dinners (I actually LIKED school dinners on the whole!) And just fried spam for breakfast, without its batter coating.

Back to the thread - you could make piles of pancakes, and freeze them, separated with clingfilm, to use as you wish, sweet or savoury.
For instance:
Filled with a bolognese sauce made with lean mince, placed in a shallow dish and topped with a bechaumel sauce and grated cheese, browned off in the oven. mmmmmmm
Seabird

OR....

bring out your artistic side and make some salt dough models and Christmas decorations. Something we used to play around with about 30 years ago, and I'd quite forgotten about.

Plenty of recipes and ideas on web, here's one:

http://www.ancientnile.co.uk/saltdough.php
Rare one

How about turning it into selfraising flour  ...........

Here are a few versions of making SR Flour: 500 gm. plain flour + 2 1/2 tsp. baking powder + a pinch of salt 500 gm. plain flour + 20 ml. cream of tartar + 10 ml. bicarbonate of soda 1 cup plain flour + 1 1/2 tsp. baking powder + 1/4 tsp. salt 225 gm. plain flour + 2 level tsp. baking powder 450 gm. or 16 oz. plain flour + 1 oz./25 gm. baking powder 1 cup plain flour + 1 1/4 tsp. of baking powder. Some cooks suggest a half teaspoon of baking powder per cup of flour. To make baking powder Place 3 tsp. bicarbonate of soda and 4 tsp. cream of tartar in a jar and shake them well together. Store in a cool place.

Instructions
1. Whichever combination you use, sift all the ingredients together 3-4 times, to make an even mix. Store in an airtight container.
Notes
The quantities above are only a rough guide. The amount of baking powder can vary according to a recipe and what else you have added to it. For example, 2 level tsp. baking powder is generally enough when using 250 gm. flour and 120 gm. fat. But if you increase the amount of fat and also add eggs, which all help to make it rise, you only need 1 1/2 tsp. baking powder. So, follow the recipe closely.
Mo

Seabird's comment on salt dough models makes me think of papier mache and flour glue....

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