which flour

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chiara

which flour

when i was at school we were told to use self raising flour for cakes and biscuits how come when i go on line for a recipe on cakes they use plain flour,i was making cookies and i used s.raising instead of plain why i dont understand. Also when i make bread dough i do not put sugar with yeast,why does the recipe state this,i got intouch with my brotherinlaw who has a restaurant he never puts sugar in yeast.

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Gerry

bread: sugar and yeast

Fresh yeast can be activated without sugar. It's the dried that needs something like sugar (honey, maple syrup, malt extract or whatever) to activate it. I think a bit of something sweet, as well as some salt, is best for the taste of bread.

 
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