🔕 🔔

My Basket ()

All questions

What's the difference between European baking ingredients and American?

asked by ejb414 almost 7 years ago
1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2

amysarah is a trusted home cook.

added almost 7 years ago

The always informative David Lebovitz has done several blogs comparing American and French baking ingredients, suggesting substitutions or how they differ. Two entries in particular come to mind: 'Ingredients for American Baking in Paris' compares French/American flours, dairy products, etc. (http://www.davidlebovitz...) and 'French Sugars' is especially helpful, I found. (http://www.davidlebovitz...). He no doubt has other entries about this subject, so I'd scan his website - it's a really terrific one in any case.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

There are many differences! e.g. plain flour = all purpose. I've recently moved to London and have had a hard time finding regular semi-sweet chocolate chips in the supermarkets (Waitrose does have chocolate "chunks" but doesn't work as well. (Also, unsweetened baker's chocolate is hard to find..)
Happy baking!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.