Hi, Can anyone tell me what is the German word for self-raising flour? I was looking at the flour section at Migros and I can't seem to tell from the pictures on the packaging!! Thanks!

We don't have it.

You have to buy "Backpulver" and normal flour.

oooohhh nnoo!! Thanks Kittster!!

For every pain, there's a relief!
We have got heaps of it on stock...

not trying to do Evolver out of a sale, but if you want to make your own self-raising flour then it's 2 level teaspoons of baking powder to every 8 ozs flour - sift together and bingo!

Shall I mention that Yahoo group for this one as well?

it's only been asked about 743 times on the Y&h00 group, hasn't it?

I doubt it would even help making this post sticky.

Hi, as fahr as I know there is selfraising flour in the Migros but only whole grain. its called Körnerbrot mit Hefe. Probably not what you need though

Hi,
Here's a really girly question about cake baking..
I'm looking for some self-raising flour. .. preferably 'OO' flour if it exists in Switzerland.
I went down to my local Migros and found about 10 different types with so many different names that didn't make any sense to me.
Can anyone shed any light?
Hayley

Doesn't exist - you'll need plain flour and then add baking powder - but even that isn't as strong as the stuff you get in the UK so add more than the packet says to get a self-raising equivalent. It's a very imprecise science and involves quite a lot of hit and miss. Otherwise, order some from the people at the expat shop.

Another baking question. Where do you find baking yeast here - I've searched from end to end of both Migros and Coop. I suppose I could ask, but don't know the right German word. Maybe I've walked right past it, I'm used to finding it in little packets or jars.

yeast is called "die Hefe" and there's two different kinds widely available: refrigerated, fresh yeast and the dry kind. The refrigerated one is usually in little packets on the same grocery shelf as ready-made puff pastry, pie crust, cookie dough and all that. I think the dry kind is in the same aisle as flour, sugar and other non-perishable baking stuff.

Have a look at this similar thread:

http://www.englishforum.ch/other-gen...ing-flour.html

Had the same problem a few weeks ago when I went in search of flour.

you will find 'poudre à lever`. I used one pack for a batch of muffins, and they rose perfectly.

Now brown flour, that's a whole different story!

It's difficult trying to apply recipes from home to ingredients from here. For baking it needs to be exact to work!

I use regular plain flour with baking powder - works fine. There are a couple of recipes on my site - we specialise in cake decorating supplies: www.back-art.ch

Hi guys,
Well, actually, I kind of had two questions in one here...
ok , so I have bought some poudre a lever for the rising part of the Q.

The other part was about this finer grade of flour. I found out yesterday that 'OO' flour in swiss french is called 'farrine fleur'.. I went to the local coop in the end and on the shelf marked 'farrine fleur', they had 'farrine blanche' or something like this. I was told that the equivalent of 'farrine fleur' in italian was something to do with triple 'O's so I think that's what I was looking for.. but I don't know if the stuff I bought in coop was exactly that. Nevermind. I guess it will still work fine.

Hayley

You find self-raising flour in most asian grocery shops. To find out where they are, do a search on the forum for asian grocery shops

Cheers,
~ Nanda.

Interesting tip.. ! Thanks Nanda!
Actually, in the end, i wented down to my local coop and got the flour and levure from there.. just made the cake this afternoon. delicious...mmmm


Hayley

After some frustration with baking bread, this is what I have come up with. yes .. know! Hope it is of use ... any comments or contributions are welcome, as I haven't tested all the flours

http://docs.google.com/View?docid=dd65k8p4_0dqp88t

ciao Paula