Well. My RBB arrived today. My first impression, after a skim read through, is that its great to see the background science and methodology explained so clearly. However, already I’m totally confused about the difference in flour terminology depending which side of the pond we happen to live. I live in the UK (Devon).
Is unbleached all-purpose white flour the same as plain flour (10.5ish % protein) in the UK? If so, not a single one of the UK brands, including Shipton or Bacheldre seems to contain malted barley (RBB, pp549-50) as do Gold Medal and King Arthur avaialbale in the States. UK strong bread flours don’t contain malted barley either and they are all 100% wheat.
As Rose seems to be so insistent on using the correct ingredients, this is a little worrying and it makes me think the results might not be so good using the flours available in the UK. But as Rose has so many devotees over here I should imagine this problem is easily solved with a little knowledge, so I’d be very interested to hear any advice from UK bakers using RBB before I commit myself to ordering my ingredients.
Thanks in advance for any help anyone can offer
Best wishes to all