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Hi Guys,
I ordered a couple of French patisserie books (In French!) and I can't speak French. I've noticed that in some recipes rather than specifying a type of flour (T45/55 etc) they only list flour (de farine).
Does anyone know what type of flour they mean when they just say flour? I assume this must be a standard thing in French recipe books.
Thanks,
Dom
Hi Guys,
I have a ordered a couple of French patisserie books (In French!) and I can't speak French. I've noticed that in some recipes rather than specifying a type of flour (T45/55 etc) they only list flour (de farine).
Does anyone know what type of flour they mean when they just say flour? I assume this must be a standard thing in French recipe books.
Thanks,
Dom
