In the UK, its known as grade 00 or type 00, or "Pasta flour" - seems to be in most supermarkets.

yes...1 part plain 3 parts self-raising and it needs to be sieved 3 times or you can use wholemeal of the same quantities........


cookinlovebird

In greece, if I have found the right one is yellow flour from hard wheat. Trasnsaltes to something like that...

You can use semolina flour which I think is the same but not so finely grinded.

Nohejl, firstly, welcome to the forums:)

Second, what are you wanting to cook- bread/pizza/variations on same or pasta?

It does make a difference.

From the others' comments, some are talking pasta flour. Others are talking bread flour.

I am confused (an almost perpetual state for me, so don't take it personally

There is a difference, though.

I will assume (possibly) incorrectly that you are making bread.

JennyR, now I know which of my two suggested books you bought -the generally reliable Carol Field.An oldie but usually a goodie.

Cookinlovebird, personally, wouldn't use self raising flour. If making bread, you'll be using yeast in some form. If making pasta, sr is not needed (no pun intended).

As for wholemeal, wouldn't use  more than 1/3 : 2/3 bakers' flour or will be too heavy (for us anyway).

OK, assuming you can't get the Tipo 00- I can only buy in 1 kg bags at huge mark-ups when I normally use 20kg+/week at this time of the year. I refuse to do that.

I buy bakers' flour in bulk instead.

OK, can't get bakers' flour?

Use all purpose (plain) flour and add gluten (so long as no one is gluten intolerant).buy from the health food store/"health" aisle of major supermarkets.

Just dragged out one of my fav family cookbooks (not a specialty bread one).

The AP flour: added gluten ratio varies. It depends on what you're adding to the bread. These are all yeast breads. For example:

1)450g ap flour + 60g wholemeal flour + 50 g gluten;

2)500g ap flour + 50g gluten;

3)450g ap flour + 50g gluten.

Roughly, you can see that for the mix of ap flour (+/- wholemeal or other flours) : added gluten should be about a 10th of the weight of the flour(s).

Hope that this helps.

Let's know how you go.

Good luck!