Tag: flour

These past years with all the food intolerances and the rise of Organic Food, the war of flours is declared. Personally, in France I use the T45 flour which I translate as all-purpose flour in my recipes, even if I think that it’s a bit more delicate. Of course, I have already used other types of flour if the recipe asks for it or just to give it a try.

If you want to see the differences between different types of flour in France, have a look at this article of the magazine Cuisine Actuelle in French.

If you are interested in learning the different types of flour in the US, watch this tutorial by Thomas Joseph on Martha’s Stuart youtube channel.