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European flour

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European flour

butterfly | Nov 30, 2005 08:06 AM

Does anyone know exactly how to make adjustments to US recipes when using european flour? I get quite different and unpredictable results when I bake with it, particularly in pastries. Even my infallible pie crust recipe failed! I believe the flour is finer and, thus, the measurements aren't equivalent (unless they are by weight--a rarity in US recipes).

Anyone else had this problem and found a work around?

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