I baked from American recipes using equivalent gram weights for the flour, and not volume measures, thinking that this would compensate for the differences in French and American flour. However I find that the cakes made with the French flour were rather flimsy, spongy, did not rise the same way, and had the addition of a slightly rubbery outside crust in comparison with the results that my friends on the other side were getting with the same recipes. John Whiting mentioned that European flour less gluten than American flour - what does this mean and how would I adjust for that? My instinct tells me that adding flour will make this rubbery crust situation even worse.
I need some guidance on how to adjust my recipes to achieve something more dense, but not hard on the outside. It seems to me that when I measured out the gram weight, the volume of the French flour measured was less than what the American recipes called for in cups. But then on the other hand, Julia Child gives a table in her Mastering the Art which lists French cake flour as having 20% more volume than American AP flour.
I'm confused and don't know which direction to adjust, and how much. Can you give some insight on gluten content and flour in baking?
Also any thoughts on the difference between English Flour and French Flour would be appreciated since I use English recipes as well.
Thanks ever so much.
Edited by bleudauvergne, 10 May 2004 - 03:11 AM.