French SR flour
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- cherrytree
- Posts: 567
- Joined: Thu Apr 26, 2012 3:48 pm
French SR flour
Please can Joan and some others of you help me with French SR flour. I’ve got a pack of Francine flour ‘pour gateaux, pouder a lever incorporee’. I’ve made some scones and have a fruit cake in the oven but I’m beginning to wonder if it hasn’t got as much rising agent as the British stuff. Am I right?
Re: French SR flour
Yes, you are right. I always added some baking powder to the French SR flour, but I’ve just had a blank moment, I can't remember how much! Joan will know.
- Joanbunting
- Posts: 1879
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: French SR flour
Hi Cherrytree
I always add 1 extra tsp of baking powder per 250gr flour for cakes and 2 tsp for scones to Francine Pour gateaux flour. Don't try any other so called SR flour as I have had several disasters with other brands. and don't trust French levure chemique either.
I always add 1 extra tsp of baking powder per 250gr flour for cakes and 2 tsp for scones to Francine Pour gateaux flour. Don't try any other so called SR flour as I have had several disasters with other brands. and don't trust French levure chemique either.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
- cherrytree
- Posts: 567
- Joined: Thu Apr 26, 2012 3:48 pm
Re: French SR flour
Thank you for such a quick and helpful reply both of you.
You have confirmed my suspicions. Luckily for my cake stall in August I’ve brought with my some SR flour and a tub of baking powder but just so that I can get properly familiar with my oven here I’ve got the Francine. My practice scones yesterday proved your points precisely.
Thanks once again.
You have confirmed my suspicions. Luckily for my cake stall in August I’ve brought with my some SR flour and a tub of baking powder but just so that I can get properly familiar with my oven here I’ve got the Francine. My practice scones yesterday proved your points precisely.
Thanks once again.
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