Firstly…
Part of the reason I’ve never gotten heavily into Continental flours here on Joe Pastry is because everything I’ve made here I’ve made with American flours. That’s not because I’m a snob (well, not a BIG snob, anyway) but because I know that for most people outside of Europe, European flours aren’t very easy to get, and when they are, they aren’t very reasonably priced. I’d rather that Joe readers who are interested in European pastries take them on using ingredients they can lay their hand to — not wait (or spend) until all the perfect ingredients have been procured. What results may not be perfectly authentic, but then…what’s that?
READ ON