Hi everyone..

I would like to bake some good old South African "beskuit" for winter but am looking for self-raising flour....does anyone know what they call it in German and where I could find it? Have had a quick look at Coop and I could find the various times of flour...but don't think its the same thing? Am no expert baker so any help...?

It isn't 'normally' sold here.

If you Search 'self-raising flour' on the Forum. you can find all the other poor folk looking in vain for the same ingredient and perhaps a specialist shop which imports it.

I haven't found self-raising flour here, so this is what I've been doing:

1. Using a dry measure, measure the desired amount of flour into a separate container.
2. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
3. Mix to combine.

Its worked well for me! (psst, what's a beskuit?)

Beskuit is/are rusks(dry biscuits) that you dip in coffee..very South African and yummy.

hi there
Baking Ingredients
did you bring your kook&geniet with? the recipe is in there - it also has all the other interesting vegies we find here, like kohlrabi etc and how to cook it...
good luck with the beskuit! but don't eat it in swiss company, they cannot comprehend that anybody could desicrate coffee like that!!!
sd
ps. kremetart is only available in the UK and via specialist shops - i've searched for it in germany because dr oetker has it as well, but to no avail - please let me know if you find it anywhere...

Mmm, beskuit. Google is my friend. Well. My friend. Not my waists' friend though :\

Its on the list!

MAybe you can use the flour in Migros used to make bread. There are packets for whole bread, and tresse and foccacia that have self-raising flour in them as a ready-to-use product.

Flower, type 550, with baking powder is self-raising flower.
Suppose you could try britshop.ch and get it there.

Buy Weissmehl in Coop or Migros and buy sachets of baking powder (Backpulver) which are normally with the baking stuff, just next to the flour. You get 5x 15g sachets in a cellophane pack and need 1 sachet for 500g flour. I normally prepare a kilo of self-raising flour in advance by sieving it together with 2 sachets and store it for when I need it.

The first time I asked a Swiss person if he knew where I could get self-raising flour, he looked at me like I was nuts!

i tried the - just add baking powder - but it didn't do the trick - do you think south african self raising flour is different as well? it's probably possible...

snowflake self raising flour has 15g creme of tartar to 500g of flour - it is really important to sieve it - makes all the difference...

Baking powder usually is baking soda (sodium hydrogen carbonate) plus cream of tartar, often with corn starch added to prevent clumping and enhance the volume for easier measuring.

I assume self-raising flour basically is flour plus baking powder, so just flour plus cream of tartar doesn't make much sense to me, since it would still need the sodium hydrogen carbonate.

Aldi has selfraising flour. It's marked as "Brotbackmischung" "mit Hefe",
bread mix with yeast.

That is bread (strong) flour with yeast and is unfortunately too strong for cake and biscuit things, though.

Still would love to get this in switzerland, so let us know...
If any of you go to Munich, there is an Asian supermarket on the Orleansstrasse, near the Ostbahnhof that sell Self-raising flour... buy in bulk and we will buy off you.....

Hi Cape Nomad

I make my own using :

1.5 teaspoons of baking power
0.5 teaspoons salt
per cup of flour

Do you mind sharing your biskuit recipe

Totsiens
Nats (a fellow saffer ;-)

i have a embarassingly large collection of afrikaans cookbooks (i can't resist them...) - how good is your dutch? let me know what kind and your mail address and i can scan and send - karringmelk, gesondheid, ouma se...ens ens ens...

Cream of tartar is called weinstein in German. You can get it at pharmacies. If you can get it from an other country in a larger portion do so, as it works out very expensive here.

Hi All

Thanks for all the replies..I'm going to go with the adding baking powder bits to my flower and let you know! This is definitely trial and error! I'm just tired of importing beskuit from South Africa every time we have a visitor. For those who don't know beskuit - its a truly South African homemade biscuit - to be dipped in coffee or tea - not half as sweet as biscotti or regular biscuits, more wholesome and absolutely yummy to have with your tea or coffee first thing in the am or for afternoon tea!
And for those that are after my recipe...I googled a few and came up with one similiar to the muesli/almond ones they sell at Woolies...so will let you have it if its a success!

It is not just a thing of mixing flower and baking powder you should get the right type of flower.
just for your reference:
Flower type 405, generic flower for most situations
type 550, the one that you want for your bikkies
type 812 mostly used for white bread
type 1050 for fine bakery, cakes, mixed bread types, very good for bikkies as well
type 1660 dark bread.

I get mine directly from a bakers.
may the force be with you..

Hi all,

Thanks for this thread!

I have a question to 'raise' or to 'throw into the mix'.

I have bought both Coop Weissmehl and Coop Zopfmehl in an attempt to try and get self raising flour (this was before i thought to check the forum and found this thread). So now i have both in my cupboards and want to make some scones, banana bread and dumplings to go in a stew.

Could anyone advise me as to which of the two flours i should use if i'm going to try and make my own self-raising flour concoction by adding bicarb and salt etc?

Ta, Laurie x