French Flour

My ambition with these international flour sections is to offer something different from the usual table-type “world flour” charts. While those things do make a certain rough sense, they can mislead as much as they can inform. For the fact is there are very few true equivalents when it comes to international flours. Though flour looks uniform to the eye, it’s actually a highly complex system packed full of variables. I’m hoping to convey a sense for those variables in these sections, show why “equivalents” — especially American equivalents — are almost always going to be an imperfect match, but also perhaps open the door to some creative problem solving. 

So, French flour. Why is it so different from American flour? Well firstly and most obviously, because French flour is made from different strains of wheat. That may not sound very important, but subtlety counts for a lot in baking, and it’s surprising the effect that a small difference in the character of, say, wheat protein (gluten) can have.

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