My 2nd baking question is about flour.

Moody has gone nuts.

When checking my translation of recipe I learned that you can't go into an other-country shop and simply by flour. There are lots and lots of different classifications. Google told me in England aka the UK you got self-raising flour. It seems writing a spanking story and trying to keep on the straight and narrow is quite educational.

What is self-raising flour?
No not a loose board in the floor and fluor ine is something else too.
In German super markets you get as standard flour type 405. But what would that be elsewhere. France is easy since they use the same system to classify flour. Burn a defined amount of flour and weight how much ash is left. Since the Germans are more wasteful, they burn 10 times of what the French burn. Thus German 405 is the same as French 40. The Americans will call it pastry flour and the British consider it soft flour. Since my story evolves around a radio broadcast from approximately or before 1980 featuring a cookie example I googled Dutch floor types as well there its called 'zeeuwse bloem'. Yeah guilty. I am too lazy to use google translate.
Since a colleague worked for a large bakery once I checked type 550 too since he called 405 dead flour, if I want something memorable I should go for type 550 at least.

USA - general purpose flour
GB - plain flour
DE - Type 550
F - 55
NL - patentbloem

What about 'gluten-free'?

What are your characters going to make with this flour? Stroopwaffles? Poffetjes? If they are making it actually in the Netherlands it's probably best to get some actual Dutch member to advise.

As far as the UK is concerned it's the amount of gluten which is important, (apart from included raising agents), so plain and SR are soft (low gluten) and used for pastries and cake whereas strong flours are higher in gluten and are used for bread.
I understand that "cake flour" in the US has some cornflour (maize flour) in it so we Limeys/Poms (insert colloquial term for Brits) have to add a bit of cornflour when using an American recipe which calls for cake flour.

I selected pindakoeken for the Dutch which were brought to the Dutch by the Chinese community in Amsterdam at least that's what google brought up as result.

I really need to ask the German part of the spanking community about a German cookie recipe ;)

My memory only includes Christmas baking, but we only baked cookies before Christmas.

I would love to add a yeast prune-plum cake.

prune vs plum is a real nice topic for an essay of 10,000 words or more.

And also for a poem:

It is not known what genus of the wild
Black plums of thought best wrinkle, twitch and flow
Into sweet wisdom's prune - for in the mild
Orchards of love there is no need to know.

(Mervyn Peake)

Self-raising flour is flour with baking powder added. That way you won't have to add it yourself.

Either this, or I have completely missed what your actual question is

All I know about flour is that you better mix it with an egg instead of water when frying pork chops or fried chicken. It works beautifully and sticks to the meat during cooking in the frying pan.

@ DianaMiller
that's what I suspected. Baking powder being the logical choice since baking soda would need a sour component as well.

@ CarolinaPaddler
If you try to fry 'Schnitzel'
i. spice the meat
ii. roll the meat in flour
iii. beat an egg, roll the meat in the egg
iv. roll the meat in breadcrumbs
v. fry the meat