flour?

[phread]

Hello all you chefs out there... I recall both Truffaut and Sunshine talking about flour and the different grades in France v. the US. I am trying to make my mother's cookie recipe and if I want these cookies to send me on a Proustian trance I need to know exactly which flour I should buy, and where.

thanks folks. -ph

[sunshine817]

Hi, Phread -- T65 is the closest thing France has to American all-purpose. It's usually only available in bio, which isn't a bad thing -- I only mention it to fine-tune your search.

I've found thus far that Leader Price has the best one -- it behaves the best in my US recipes.

[phread]

thanks. I'll try it.