US vs UK flour Answered
Curious observation from my mother's recent 3 months in the USA, she says she is unable to bake well when she was in the USA. Now, given mum is a pretty amazing baker on this side of the pond, I am wondering why that might happen ?
I wondered if its "American flour", as opposed to "UK flour" - the recipe, would be the same kind of things, memorised over the years, like a simple scone, fairycakes, pastry. Her main complaint was that items didn't brown, even at the same oven temperatures as she uses here, and after repeated experiments with the same recipes.