mmaddock Posted January 16, 2007 Share Posted January 16, 2007 Once more French language question...I'm just about to make some scones...we have a cupboard full of French flour (we weren't sure which to buy, so we bought a selection!)....can someome now please tell me which one is the Self-raising variety?! If there is such a thing in France? None of them seem to have anything on them that I can translate into something that makes sense in English!Cheers,Matt Link to comment Share on other sites More sharing options...
Cassis Posted January 16, 2007 Share Posted January 16, 2007 Self raising flour contains raising agent, it will be marked on the pack. Look for flour with a label saying "avec levure" or "levure incorporée" or "avec poudre levante" or "avec levure chimique". Link to comment Share on other sites More sharing options...
Clair Posted January 16, 2007 Share Posted January 16, 2007 Farine à gateaux (by itself) does not mean it contains raising agents, it means it's sifted so it does not from lumps when mixed (apparently).Farine avec poudre levante incorporée is self-raising flour.Levure chimique means raising agent (sold in packs of 5 or 6 next to the flour)Levure de boulanger means yeast (also in packs of 5 or 6 next to the flour)Levure naturelle de boulanger means fresh yeast (sold in most supermarkets next to fresh breads and cakes) Link to comment Share on other sites More sharing options...
mmaddock Posted January 16, 2007 Author Share Posted January 16, 2007 I have a "cuisine & patisserie" flour labeled "Farine Fluide", but it doesn't mention anything about "levure" that I can see. What on earth is Farine "Fluide"?! Maybe I'm being stupid, but I can't even think what it could mean! (of course I understand the literal translation of the word, but not what it means in this context)I do have one that I know is just a regular flour - maybe I'll have a dig around and find out where on earth I put the bicarb to make it raising flour myself!!Cheers,Matt Link to comment Share on other sites More sharing options...
Clair Posted January 16, 2007 Share Posted January 16, 2007 Farine fluide is sifted as per farine à gateaux, so as not to cause lumps when mixed with liquid ingredients Link to comment Share on other sites More sharing options...
mmaddock Posted January 16, 2007 Author Share Posted January 16, 2007 Thanks Clair - very helpful. Guess I'll be back off to the supermarket then as I can't find our bicarb anywhere anyway!Cheers,Matt Link to comment Share on other sites More sharing options...
mmaddock Posted January 16, 2007 Author Share Posted January 16, 2007 Freshly made scones anyone? [:)]The local supermarket didn't have any 'levure chimique' only yeast, but I found found a flour there with a raising agent in it thanks to the translations!Cheers,Matt Link to comment Share on other sites More sharing options...
Teamedup Posted January 16, 2007 Share Posted January 16, 2007 I never pay the inflated prices for farine liquide, it is supposed to stop les grumeaux, (lumps) and I have never found it any better than the cheapest on the shelf.The SR flour I prefer is Leader Price's. I find that France Farine's Golden bags sometimes seem to lack in rising agent. ps I make old fashioned scones, using plain flour with bicarb and cream of tartare as rising agents. Link to comment Share on other sites More sharing options...
Loiseau Posted January 16, 2007 Share Posted January 16, 2007 Ah yes, I was just about to ask about cream of tartar...I spent Christmas with French friends in France, and they wanted to have fresh English scones made for them. So I took the bicarb and cream of tartar with me (heaven knows what the drug squad would have made of the two containers of white powder if they had rummaged my suitcase!). And I found some Cornish clotted cream in Tesco - mmmmmmmmmm.Can you get cream of tartar in France? Does it have another name? (I am sure I have seen bicarb .)Or can one just use a good self-raising flour, as seems to be suggested near the beginning of this thread, and forget these other two ingredients?Angela Link to comment Share on other sites More sharing options...
Cassis Posted January 16, 2007 Share Posted January 16, 2007 Cream of Tartar is, apparently, available from pharmacies. http://www.completefrance.com/cs/forums/536504/ShowPost.aspxEver wonder if there are any new questions to be asked? [:)] Don't answer that! Link to comment Share on other sites More sharing options...
Dick Smith Posted January 16, 2007 Share Posted January 16, 2007 Do you know, I don't think anyone has ever asked that before. Link to comment Share on other sites More sharing options...
Clair Posted January 16, 2007 Share Posted January 16, 2007 I have recently purchased proper (Borwick's) baking powder from Champion in Figeac (46)... Link to comment Share on other sites More sharing options...
Loiseau Posted January 16, 2007 Share Posted January 16, 2007 [quote user="Cassis"]Ever wonder if there are any new questions to be asked? [:)] Don't answer that![/quote][:$] [:$] [:$]I obviously haven't spent long enough in this "virtual kitchen".A Link to comment Share on other sites More sharing options...
Teamedup Posted January 16, 2007 Share Posted January 16, 2007 I have only ever bought cream of tartare from my pharmacie once and it cost a fortune. So I bring it back now. Link to comment Share on other sites More sharing options...
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