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Modifying American Recipes to Allow for French Flour?
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. I think French sugar is coarser than what I'm used to as well. I find it takes a lot longer to cream butter and sugar if I use standard French sugar. |
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