Can I use German flour Type 405 for a recipe that needs self-rising flour?
I'm totally new to baking/using flour in general. I'm wondering if Type 405 is enough for a recipe that specifies "self-rising flour".
Germany's Flour Type 405 is equivalent to pastry flour. Pastry flour is made from soft wheat and has a gluten content of 8-10%. It is soft and ivory in color. Because of its low gluten content, it is best used for baked goods that should have a soft consistency yet still needs some structure, such as muffins, buscuits, pie crust, tart dough, cookies, some sweet yeast doughs, etc.
Pastry flour is available in the U.S. in health food stores, specialty stores, and mail-order businesses. To make a flour with the same gluten content as pastry flour, combine 1 1/3 cups (185g) all-purpose flour and 2/3 cup (90g) cake flour (which is available in most markets and has a gluten content of 6-8%).
FWIW, I'm planning to make some home-made munchkins. The recipe doesn't need an oven but is deep fried.
If it is not suitable is there anything I can do/add to make this kind of flour be a suitable substitute for self-rising flour?
Best Answer
The keyword here is “self-rising” - which describes a mix of flour and baking powder.
So if you are going to use 405 instead, which would probably be a good—enough choice (especially as it’s “the standard flour” in German supermarkets), you have to add baking powder. As a rule of thumb, use one pouch (assuming you are in Germany, where that’s the standard unit) per 500g of flour. If your recipe calls for self-raising plus baking powder or baking soda, use the extra amount as well.
I personally prefer he German 550 flour as my go-to type, which is closer to what other countries call “all-purpose”, but it may or may not be available at your store. Unless you are making bread and similar goods, 405 will most likely be ok.
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What number is self-raising flour in Germany?
If your recipe calls for self-raising plus baking powder or baking soda, use the extra amount as well. I personally prefer he German 550 flour as my go-to type, which is closer to what other countries call \u201call-purpose\u201d, but it may or may not be available at your store.What is type 405 flour used for?
Type 405 / Pastry Flour Because of its low gluten content, it is best used for baked goods that should have a soft, tender consistency yet still need some structure, such as muffins, cakes, cookies, biscuits, pie crust, and many pastries.How do I convert 450g plain flour to self-raising?
How much baking powder should be added to plain flour to make self-raising flour? The answer is 1 tsp of baking powder per 100g of plain flour.Does Germany have self-rising flour?
Self-raising flour doesn't exist in Germany! It really, truly doesn't\u2026 Jan and I even asked a baker once, who looked at us as if we'd just grown extra heads. To make your own self-raising flour, add 2 teaspoons of baking powder for each 150g/6oz/1 cup of plain flour.🔵 How To Make Self Raising Vs. Self Rising Flour - What Is It?
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