I had this conundrum during the first lockdown when supplies were short. Local shop only had polish flour. Even my polish friend struggled to explain it. Closest we could work out was that out of the two types, one was better for cakes and the other for bread, but didn't exactly compare to self-raising vs plain.
I had this conundrum during the first lockdown when supplies were short. Local shop only had polish flour. Even my polish friend struggled to explain it. Closest we could work out was that out of the two types, one was better for cakes and the other for bread, but didn't exactly compare to self-raising vs plain.