I am still learning as I go as at times even the same flour from a different artisan flour mill in a recipe can behave very differently with the exact same recipe. So when a recipe says ‘bread flour’, it’s just not helpful!
Flour/Farine: – Usual types including some interesting like chestnut/chataigne and buckwheat/sarrasin
T45 and T55 is more like cake flours as it is milled very finely with not much gluten strength. I find my cakes come out far too crumbly when I only have these ones to use.
T65 I always prefer to use this one, especially an organic one from a good flour mill.
T80 Is a lighter type pastry whole wheat flour
T110 is a regular whole wheat flour
For general use aT 65 will be closest to a UK or US all purpose type flour.
And ‘bio’ is French for ‘organic’.
Yeast – levure
sourdough – au levain
Regular wheat – ble
Buckwheat flour – farine de sarrasin
Rye flour – farine de seigle
Spelt flour – farine d’épeautre
Einkorn flour -farine petit épeautre
White flour – farine blanche
Wheat bread – pain de blé
Chestnut flour – farine de châtaigne
Corn flour – farine de mais
I have just come across a T 55 wheat flour from my favourite mill and will be testing this as a cake flour to see if I prefer it to the T65 . . . I will report back.
