My sister recently had a holiday in Brittany, France. She was travelling by car, so naturally I put my order in for a few bags of flour.
She kindly obliged and came back with three interesting bags of flour which will come in useful for my pain au levain bakes.
Lance
Those should be fun to play with!
Paul
No, the one on the left is T65 wheat flour, but it's true that Minoterie de l'Ecluse specialises in buckwheat flour - sarrasin as the French call it.
I suspect there isn't much milling wheat grown in Brittany, so the grain for the T65 is probably from elsewhere.
Lance
Oh T65, that would be great for baguettes!
Pain de tradition au levain coming up!
Lance
Bon chance
Lance!
I will reply with my favourite French saying:
Ce que tu fait, te fait...
Lance