International Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Help me make pancakes with French flour!
I have already invited my French friends (and their families, so a total of 8 people) to come over this weekend for a typical American brunch of pancakes and scrambled eggs. I brought maple syrup from home and found American baking powder at the gourmet market here, but just learned the flour is totally different. The numbering system makes no sense to me and the kind people at the gourmet market can't really help me. I found some online instructions for how to mix the flours for cake-baking, but a pancake isn't really a cake...
So, does anyone have any insight on what I should do/use?
Re: Help me make pancakes with French flour!
I did some quick research on the different types of french flours, and this is what I came up with:
45 - cake flour avec poudre levante incoporee gateaux (most type 45 is self raising, but not all)
- Farine de gruau, farine tamisee (or fluide or extra-fluide is plain type 45 flour, as is farine patisserie) which has a higher gluten content
55 - AP flour (Farine de ble). Add baking powder to make self raising flour. Do no use this for cakes. Use type 45
55 also includes bread dough flours:
55, 65, 80, 110 and 150 (whole wheat)
I would use Farine de ble, type 55. Add 1 tsp of baking powder for every 135 grams of flour. Good luck! Let me know how they turn out.
Find an American product store and get some aunt Jamima stay! That is how real Americans eat pancakes
Sorry that wasn't helpful.
If nothing else this place probably has Bisquick.
It's a great place for American junk food treats if you're homesick.
French flour type numbers (type de farine) are a factor 10 smaller than those used in Germany, because they indicate the ash content (in milligrams) per 10 g flour. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries ("p?te feuillet?e"). Type 45 is often called pastry flour, but is generally from a softer wheat. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour
Found this. Use 55 and you should be good. 45 is good for baking cookies and such. 55 is good for yeasty things like cinnamon rolls. HTH!
Ahhh! This place is right by the Farmer's Market I am about to go to in 20 minutes. I will pop in and take a look around, even if it seems a bit soon to be homesick for American treats.
Thanks to everyone else! I will try the 55 and do a test run for sure.
Ahhh! This place is right by the Farmer's Market I am about to go to in 20 minutes. I will pop in and take a look around, even if it seems a bit soon to be homesick for American treats.
Thanks to everyone else! I will try the 55 and do a test run for sure.
Sorry this link isn't clicky, but David Lebovitz is an American chef/food critic/food blogger who's been living in Paris for numerous years. He has a French solution for everything. This link is his list of ingredients for American baking in Paris: http://www.davidlebovitz.com/2006/02/american-baking/
He's also on twitter and often actually answers when you ask him direct, buying food stuff in Paris related questions.
My food blog
What I'm looking forward to in 2012:
Eating our way through (northern) Italy on vacation
<a href="http://www.thenest.com/?utm_source=ticker&utm_medium=HTML&utm_campaign=tickers" title="Home DMy food blog
What I'm looking forward to in 2012:
Eating our way through (northern) Italy on vacation
<a href="http://www.thenest.com/?utm_source=ticker&utm_medium=HTML&utm_campaign=tickers" title="Home DWell, my type 55 flour did rip open and spill all over the inside of my market "chariot" (rolling cart), so maybe that was a sign?
Thanks for this tip. I still have a day & 1/2 to contact him, do testing, etc.