How to convert recipes for French flour?
Hi folks,
I'm in the UK, and out of curiosity ordered myself some Type 55 French flour from Shipton Mill. I have already used the majority of it on a batch of the simple 'classic French bread' from Peter Reinhart's 'Artisan breads every day'. This does not use a sourdough starter, but uses cold fermentation, and I've had decent results with it in the past.