Ellie C > wrote in message >.. .
> I've been trying some favorite baking recipes from my American cookbooks
> but I'm now living in France and they don't come out right. Cakes come
> out a bit heavy and leaden. I know that French flour is different from
> American flour, and I wonder if there's some way to figure out how much
> more (or less?) to use. I do have American baking powder, so it's not that.
>
That is caused by untreated flour, with a higher protein content than
american cake flour.
I do not know what type of American baking powder you are using.
Is it the Calumet or Clabber girl? or Royal baking powder?
They are not the same.The best cakes are made with the former.
Most american recipes are sweet and used lots of liquids.
What particular recipe would you like to adjust?
Please post your reply of in rec. food.baking.
Roy