Availability of self-raising flour in Germany

Hi there,

Does anybody know where one can buy self-raising flour in Germany? I've been searching for it for years! I've been using normal flour with baking powder but somehow it's not the same.

well i have never seen it. its not a German thing, they always add baking powder as you said..

Fáilte Kerrygirl

Self-raising flour is as good as unknown in Germany, the nearest you can get is ready-made Fertigkuchen mixes with the raising agents already included.

They do sell it in some of the Indian shops in Frankfurt though if you have one in your area maybe you can look there?

IN HAMBURG-EPPENDORF !

(also known as all-purpose flour with baking powder in USA)

www.british-shopping.de

I think I saw some small bags in there when they opened it last September.

If not there, then here: www.sandys-food.de

You'll also find a recipe for it, using German ingredients - with all the translations you need, on my FOOD & DRINK page on my website - it has been there since 2001. See CARD for link to website.

Have fun... let me know where to pick up what you've baked!

You can by Bisquick from the US in some supermarkets (Walmart, Real I think). It's technically a baking mix, but is essentially nothing more than self-rising flour. The only way I've found to make fluffy biscuits and pancakes here.

What about wholemeal flour?

I can't seem to be able to find any decent wholemeal flour in supermarkets here ...

Any suggestions (other than buying it from foodfromhome etc.)

What about Vollkornmehl ?

I guess you don't want Roggenmehl / Rye flour...

Try Reformhaus...

What's so difficult about putting in the baking powder yourself? It's not rocket science.

Jean-Pierre

Only baking powder?

1/2 cup baking powder = Backpulver
1/4 cup baking soda (bicarbonate of soda) = Natriumbikarbonat
1/4 cup salt = 1/4 Tasse Salz
5 pounds flour = 5 Pfund Mehl. A German pound is circa 500g - not British pound...
Plain white flour = Weizenmehl Typ 405

Add baking powder, baking soda and salt to flour. Using 2 large bowls, sift the mixture 3 to 4 times to evenly distribute ingredients. Store at room temperature

Yield: about 5 UK pounds.

I stand corrected. It is rocket science. I 'd rather spend five times as much on self-raising flour in the English Shop than go to all that trouble.

Jean-Pierre

@ Ami

"fluffy biscuits" ??
oooh, can we have the recipe please, that sounds v. interesting!

can one play fluffy bunnies with fluffy biscuits?

I also thought self raising flower you only had to add baking powder to the normal stuff. Live and learn

I judst use Flour type 405 and add baking powder...never had a problem with rising! So yes it is simple J-P!

What you call biscuits in the UK we call cookies in the US. What we call biscuits, well, I'm not sure what you call them, but they are fluffy. I haven't seen them sold anywhere in Germany, and so I make them myself (using bisquick).

We have Löffelbisquit here. Looks a bit spoon shaped. Or is this not what you mean? They are "soft", if this is, what you mean with "fluffy"?

They taste completely different. American biscuits are not sweet.

http://en.wikipedia.org/wiki/Biscuit

Ah, looking at that site you mean scones then (just without the raisens). No you can't find them this side of the channel I don't think, unless you are close to an English shop.

Fluffy Whoopie Pies !!

Whatever next?

I guess fluffy means consistency... full of small bubbles?

American biscuits are NOT scones (despite what the site says). Scones are hard and sweet. Biscuits should be soft and savory. Totally different things.

"Scones are hard and sweet"

Hmm, think your scones were a bit old
Cheese scones are not sweet, in fact scones aren't actually sweet, traditional scones don't have sugar in them, the jam you put on, or the raisens you put in make them sweet.
I'm intrigued by the hard comments though, they are firm, but I would't call them hard?

In fact, I am now really intrigued by american biscuits, maybe you could send me on?

For the hundreds of us living in Celle, self-raising flour can be bought at the Asia Shop near the Feuerwehr.

Our English shop has McDougals SR flour in stock for 3.25 a big bag!

Want any sending? PM me

G

[b]Good News or u Kerrygirl
I was also hunting for self raising flour and ultimately found it in TOOM Markt in Frankfurt in the Foriegn Foods section (Brand: Betty Crocker). And didnt pay much for it either. Made wonderfull pancakes with it !!!

You can get a big bag of SR flour in the Hong Kong market (Rosenheimer Platz) for less than that. Under 2 euros if I remember correctly. It's not a british brand, although the entire packaging is in English.

Little Britain in Dortmund has it for under €2. (It's a small bag.)

Oh yea of little faith. All your cooking needs including self raising flour!
this link will take you direct to the flour!

AND everything you buy through links from the Britboard helps the Britboard!

for this amount of money I can make trucks full of it
I still don't see any sense in the self raising stuff but I am glad, that you can get it here

It's a British thing!

Is this still going?!

OK, let's wind you all up with this one

What about Brotbackmischung? Has anyone used that as an alternative?

Google results with TRANSLATE links > > >

give up. It's not british, so they won't like it (on purpose or "aus Prinzip")

Hannah

Self-raising flour makes baking so much easier.
For Brits, questioning its usefulness is senseless.

It's like asking someone why they use a knife for cutting potatoes.
Sure, you could use your fork but forks were made for holding and knives were made for cutting, oder... ??

Let's go for the record... see how long we can keep this one alive

Remember those essays we had to write in the school... write three pages on the life of a cabbage? Somehow this reminds me of that...


Mmm... is it? They've got it over the big pond as well... great, another wind up! Who invented it?

Known as all-purpose flour with baking powder in USA.

Don't forget to give me flours on Valentines Day - sorry :doh:

Also called self-rising flour in the USA

Adi, I dont mind if ppl like it or want it or whatever. I just find it amusing, that they moan all time that it is not so easy to get it here or drive hours to get it or pay a bomb for it, if you can have the same result by buying baking powder for a few cents. Or if the baking powder is not good enough (they think), then go buy the ingredients (which I understood are things, which you CAN buy easily here for a few cents), mix them together and voila...

When I was growing up in England we had German neighbours, lovely people, but they did moan about not being able to get the correct flour to make their awful black bread, everytime they visited DE they came back with bags of the stuff.

Help!! I just want plain or self raising flour, but instead I am assaulted with all these different numbers. Does anyone know the equivalents of these. I am new new to Germany and this is another of those minor differneces that are becoming a pain in the neck.

Topics merged by admin

Entering flour into the SEARCH box produces a number of threads...

There is no Self-raising flour here - you take plain flour & add Backpulver to it. Forget that at your peril.

"Normal" plain flour is 405. I use 550 flour for pastry etc.

HEM is right, click here

As a rule the higher the number the higher the gluten and the mineral content. The longer a corn is milled, the higher the number

For most baking you'll need 405, this is the standard white cake flour. Anything above it is mostly used in bread baking.

550 is used for white bread and pizza dough, it is a strong flour that is able to withstand the abuse that twisting a pizza into shape means. In breads it is often mixed with other sorts of flour. It is the flour most similar to the US "all-purpose flour".

1050 (wheat) flour is a good flour when you want your cake to be relatively healthy, but without the strong flavour and oddities of wholegrain flour.

You might want to run this through online translation: http://de.wikipedia.org/wiki/Mehl