Tuesday, January 25, 2011

confusing flour codes...

if your recipe calls for a certain type of flour, say italian "doppio zero" or french flour 55, have no fret.

the below table taken from wikipedia shows the equivalent that you need.

have used doppio zero before when making pizza - as "italian" and as "authentic" as a pizza dough could be. have bought this flour before (around rm5.50-5m8 per kg) from hock choon before.

so don't worry about these pesky codes. you could buy the equivalent just as easily.

but of course, the purist in you can't accept this!

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