Strong White and Brown Flour

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
18/12/2011 19:51

Does anyone know what the turkish names for Strong White Flour and Strong Brown Flour are? I'm making bread and it's important i use 'strong' flour.



Thank you.



DD

BlueButterfly


Joined: 03/11/2011
Posts: 160

Message Posted:
18/12/2011 20:12

Strong white flour is guclu beyaz un and strong brown flour is guclu kahverengi un but most of them have it written in english on the packets.

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
18/12/2011 20:17

Thank you BlueButterfly, much appreciated!





DD

dippersgirl



Joined: 04/05/2010
Posts: 795

Message Posted:
18/12/2011 20:43

Blu Butterfly - I'm glad for the information as here in Dipkarpaz nobody knows what I'm talking about. I must say, I've never seenthose words on anypaket of flour. I really want to buy this in Magusa as Girne is too far for me. Who makes it please?? The only good bread flours I have found so far are made by Söke.

BlueButterfly


Joined: 03/11/2011
Posts: 160

Message Posted:
18/12/2011 21:12

Hi Daisy, I haven,t got around to making my own bread yet but my friend does, very successfully, I am going there tomorrow and will find out which brand of flour she uses. Apparently, you should be able to buy the flours and the yeast from your local baker. Ask for ekmek un, esmer ekmek un is brown bread flour, kepekli ekmek un is wholemeal bread flour and beyaz ekmek un is white bread flour.

BlueButterfly


Joined: 03/11/2011
Posts: 160

Message Posted:
18/12/2011 21:15

Yeast is maya.

Ed1957


Joined: 03/09/2011
Posts: 377

Message Posted:
18/12/2011 21:20

Try the 'Soke' kepekli unu in Ileli



brown packet

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
18/12/2011 21:21

Can anyone explain the difference between flour and strong flour?



DD

BlueButterfly


Joined: 03/11/2011
Posts: 160

Message Posted:
18/12/2011 22:28

Strong flour is a turkish term for bread flour. Strong flour has a higher content of the protein gluten, which works with the yeast to produce more air pockets, helping the bread to rise.

BlueButterfly


Joined: 03/11/2011
Posts: 160

Message Posted:
18/12/2011 22:54

re mes 5. Sorry got confused, should have said Hi dippersgirl.

Biggles


Joined: 14/06/2009
Posts: 165

Message Posted:
18/12/2011 23:29

Hiya!

I think you will find that strong flour is made from winter wheat and normal flour from summer wheat. This is what we were taught at catering college years ago. Strong flour is best for bread making.

Geejay


Joined: 18/04/2009
Posts: 475

Message Posted:
19/12/2011 11:09

Found on a website.... http://h2g2.com/dna/h2g2/...."The primary rule for producing a really good wheat loaf is to use strong bread flour. What differentiates a bread flour from flour more suited to making cakes and biscuits, is the gluten content. Gluten is a protein present in all wheat in varying amounts. Wheat grown in hot, dry summers in a short season will have a higher gluten content. These wheats are known as hard or strong. The high gluten content will ensure an extensive and even rise and a lighter loaf."

Winter wheat and Summer wheat indicates when the seed is sown ! Both are harvested at the same time.

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
21/12/2011 09:03

Is sade flour the strong one? I know sade is plain in english, but is this what the locals use for making bread?



DD

BlueButterfly


Joined: 03/11/2011
Posts: 160

Message Posted:
21/12/2011 22:39

Sade is plain. I have googled a number of turkish bread recipes for you and they either use all purpose flour, tum amaci un or do not specify. I think your best bet is strong white, see above.

dippersgirl



Joined: 04/05/2010
Posts: 795

Message Posted:
22/12/2011 00:59

My friend says that

Sade Un is like the english plain flour

Kek un is selfraising, but they often add mor baking powder

negativenick


Joined: 10/11/2008
Posts: 6023

Message Posted:
22/12/2011 05:12

Post deleted because it was against "be polite" rule to say the least. NN, my friend, please stop harassing this lady. ismet

pammick


Joined: 09/07/2009
Posts: 722

Message Posted:
22/12/2011 08:51

I use Soke bread mixes, which most supermarkets have, they are in a square box and you will find them near the flour shelf. There are several different flavours, there is dried yeast in the pack, all you do is add the water, the 7 grains mix is especially good. Soke wholemeal flour in the brown packet is also very good.

Hope this helps







Pam

islandgirl


Joined: 12/09/2009
Posts: 302

Message Posted:
22/12/2011 16:00

The only place i have bought bread flour in domestic quantities is Erulku on the way to Ercan. Ekmek Un and there was a separate packet of brown flakes which you add. Kepekli (same as dandruff)!