Sylviab Posted June 6, 2004 Share Posted June 6, 2004 How does the grade of French flour relate to UK flour?i.e. What is the equivelant to Plain, Self Raising, and Strong Flour? Link to comment Share on other sites More sharing options...
Patf Posted June 6, 2004 Share Posted June 6, 2004 French flour has a T number and the higher the number the stronger the flour. For cakes use a low T number plus baking powder. There is a lot of information on flour for bread in the archives if you do a search. Try A Question of flour - DiDi on 16 Jan 2002 and Breadmakers - Donald Kirk on 9.8.2003. Also Cheap and cheerful... from TeamedUp. I use farine complete from a mill plus gluten from the health food shop. Pat. Link to comment Share on other sites More sharing options...
Val_2 Posted June 6, 2004 Share Posted June 6, 2004 I use Bl55 for ordinary pastry, fluide for yorkshire puddings and farine de bl avec poudre levant for cake making but it is nothing like english SR for making cakes rise up and they usually end up very thin or I make double quantity. For galettes on the bilig I use Bl Noir (buckwheat) or Sarazin. Link to comment Share on other sites More sharing options...
Pucette<P><FONT face="Times New Roman" size=3>Pucette<FONT><P><FONT face="Times New Roman" size=3><P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">"Qui ne connaît pas la campagne lhiver, ne connaît pas la campagne et ne connaît pas Posted June 7, 2004 Share Posted June 7, 2004 Mostly you will just find plain flour in different grades; strong flour is made with American hard wheat and not widely available over here. I haven't seen self raising; you can buy sachets of baking powder. Link to comment Share on other sites More sharing options...
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