I’m an Australian, and growing up I believed there were two types of flour : plain and Self Raising (this is what the shops sell here.) Ten years back I started experimenting with breads, and found a new type of flour ‘strong’ flour, which I had to really look out at the time, though now it is more readily available in supermarkets here. In just the last few months ‘00’ flour has started appearing as well. Recently I started trying to reproduce some american cake recipes that call for ‘all purpose flour’. My results have been of mixed success, and I was wondering if the flour has something to do with this. I understand that one of the most important characteristics of a flour is it’s protein level. The flours I have in my pantry at present are (all Lighthouse brand) ‘cake biscuit and pastry’ flour [AKA plain flour] containing 8.7g protein per 100g, ‘pasta TIPO ‘00’’ flour containing 10g of protein per 100g, and ‘bread and pizza’ flour containing 12g of protein per 100g. Which would you think is the closest match for All Purpose flour? Is there another factor beyond protein that I should be looking to match?
thanks very much,