USEFUL LINKS
Lyon Eats blog: Food resource for Americans living in Lyon
David Lebovitz's blog: Post on American baking needs
LIST OF INGREDIENTS
American Peanut Butter. Small pricey jars of Skippy are easy to find at the bigger and even smaller corner markets. At Migros, you can find Dutch peanut butter under the brand "Calve Pindakaas" which I'm a big fan of. It is thicker, a bit grainier, and not as sweet as American PB. Some of the Asian shops listed above carry big tins of Turkish kind of PB too. At Carrefour, Auchan, and Leclerc you can find French beurre de cacahuete. Avoid the Kennedy brand at Lidl—gross!
Baking Powder. Some of the Asian shops listed above carry this; sold in a huge container.
Baking Soda. Some of the Asian shops listed above carry this; sold in a huge container; can be found also at Carrefour, next to the salt.
Flour, All-Purpose. Look for French Type 65 flour (which is closest to APF) at bio stores and Carrefour (alongside the other French flours).
Flour, Self-Rising. Make your own self-rising flour by adding a bit of baking powder and salt to Type 65 flour.
- Measure the desired amount of flour into a large bowl.
- For each cup of all-purpose flour (or Type 65 flour), add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
- Mix to combine.
