Strong Flour

Kathy: I became curious and went surfing for the answer to your questions. I found two answers on the internet:

1.) Strong flour generally refers to protein level in the flour and the quality of that protein. High protein stong flour being bread wheat and low protein weak flour being biscuit wheat. You are still able to have low protein strong flour but the higher the protein becomes the stronger the flour becomes. The issue is one of wheat varieties and their genetic make-up.



2.) That *strong flour* is the British term for what American's call *bread flour.* I copied the entire British Term/American Term chart I found in case it applies to other recipes you have from both of your grandmothers. How fun!

Hope this helps!!!

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BRITISH TERM AMERICAN TERM

single cream light cream
double cream whipping cream
Lyle's Golden Syrup Light Karo Syrup
treacle molasses
castor sugar super-fine granulate sugar
demerara sugar brown sugar
mixed spice substitute pumpkin pie spice
dark cooking chocolate semi-sweet chocolate
digestive biscuits graham crackers
plain flour all-purpose flour
strong flour bread flour
sultanas seedless white raisins
Morello cherries pie cherries
tomato puree tomato paste
courgettes zucchini
aubergines eggplant
haricot beans navy beans
swedes turnips
gammon ham
streaky bacon American bacon
bacon Canadian bacon or ham