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Apr 10 • Bread Banter 💬 🥖
Word of the Day is...FARINE
In the heart of the French bakery, farine is the literal word for "flour," the foundational dust from which all life in the kitchen springs.
Pronounced fah-reen, this term carries a weight of precision in France that is often missing in English, as it is strictly categorized by "types" based on ash content—the mineral remains left after the grain is burned—which dictates how the sourdough will behave. Historically, the French government began regulating flour types like Type 65 or Type 80 to ensure consistency in the national loaf, a tradition that dates back to the aftermath of the French Revolution when bread was a symbol of equality and public order.
For the sourdough baker, understanding your farine is paramount; a high-mineral flour provides more nutrients for your levain, or sourdough starter, while the protein quality determines the strength of the corps, or the "body" of the dough.
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For more, check out the traditional French grains and flour module in the Bake Like a Boulanger course in the classroom!
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Word of the Day is...FARINE
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