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Flour Types
Having immigrated from the UK to NZ a couple of years ago, where recipes always state SR or Plain flour, I have worked on the basis that "Flour" means plain flour, especially when baking agent is included. I would like to make Alison Holst's pineapple Xmas cake and would like to be assured that using plain flour with no raising agent will prove successful, also whether I should use high grade or all purpose?
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