51393Re: [Czechlist] COOKING: Which type of flour?
- Apr 7, 2013I use hladka for everything except for cut-out biscuits, pieces for
gingerbread houses etc., which I find keep their shape better with
On 07.04.2013 22:13, Zuzana Benesova wrote:
> Ji Jirka,
> I'm obvoisly not an expat but I make my apple (and other) pies (using
> US recipes) with hladka mouka, invariably, and they are always a big
> success. In my expience, the all purpose flour sold in UK is the same
> as hladka mouka, I have never seen anything resembling polohruba or
> hruba in UK. I suppose US has the same all purpose flour, but not
> sure. Anyhow, hladka does work just fine.
> Great pie tutorial here:
> Good luck with your baking!
> 7. 4. 2013 v 13:51, Jirka Bolech:
>> Hi English-speaking expacts and ex-expats in the Czech Republic:
>> Making an apple pie or suchlike sourcing your ingredients in the
>> Czech Republic, which type of flour will you put in, hladka mouka or
>> polohruba mouka, to make it resemble your creation back at home? I
>> suppose it's hladka mouka but can you confirm, someone? Thanks...
>> Jirka Bolech
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