T55 flour

Farine T55

What it is

The default flour of a French kitchen and the closest thing to Anglo-American all-purpose, though not identical — French wheat is generally softer and lower in protein. Most home recipes that simply say farine mean this.

In the kitchen

It is the compromise flour: adequate for pastry, adequate for bread, ideal for neither. Keep it for tarts, sauces and pancakes.

Goes with

Butter Egg Cream White sugar Salt Baker’s yeast Vanilla

Same species

Bulgur Couscous Einkorn Emmer wheat Wholemeal flour T45 flour

Also used with

Lamb fries Black scabbardfish Lamb brain Fava bean flour Hazelnut flour Cod tongues

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