The importance of translating all of the words:
My husband loves apple pie, so I wanted to fix one in our little Polish kitchen. I looked up the translation for the words flour and sugar, figuring that I would recognize butter and granny smith apples when I saw them.
I bought the flour on the left originally, which turns out to be potato flour, as my blogging friend Anula will know. It’s not suitable for pie crust, but I am eager to try in in combination with wheat flour, maybe for cinnamon rolls. I had to look up the word for wheat and try it one more time.
An American food blogger living in Poznan, Poland.
Vicki
One might fine looking apple pie!
Anula
Great looking apple pie 🙂
Good job with the flour – the second round – I know it may be confusing as there are so many flours in Poland (tortowa, poznanska, kujawska, ziemniaczana, kukurydziana… etc.)
P.S. In the future – if you have any questions reg. Polish cusine or ingredients/translations I’m here for you – if you want to ask about sth 🙂
Cheers from rainy and cold Ireland.
Anula.
mary
Where would I purchase Maka pszenna krupczatka flour? what type of flour is this? Is there a substitution?
polishhousewife
All I can tell you, Mary, is that it’s a wheat flour. There are so many kinds on the shelf, depending on the finest of the grind, or the gluten content, some that seem to be named after cities, perhaps indicating the area where the wheat was grown? I would say just use the type of flour that you normally would for what ever you’re baking. In most cases, an all purpose flour. If it’s something that should be very chewy, use a bread flour with a higher gluten content. If it should be light and delicate, maybe use a cake flour with a lower gluten content.
Michele
Hi, I volunteer for a homeless charity and we have been given a load of flour and it’s all Polish! Can I send you an image and perhaps you could tell me what they are used for so I can translate into food for our kitchen? X
polishhousewife
Sure
Mary Ann Malinconico
I had purchased a package of flour from the Polish Import store, about 2 years ago. I would like to purchase it again but I don’t live or work near that store any longer. Where can I purchase Polish flour, or flour from Poland that would be best to make Pierogi’s with? Also, when I remember as a kid, my grandmother and mother used a yellow american cheese. It wasn’t a cheddar. If I have to use a Cheddar for the filling it would have to be a mild cheddar. I purchased the farmers cheese but it is not the way my family made them. Can you advise? I believe my great-grandfather came from the Warsaw area and I believe my great-grandmother came from the Galicia area, so it would be a recipe that is most closely to that area. Unfortunately I lost the recipe when I moved years ago.
polishhousewife
Hi Mary Ann,
Recipes evolve so much as people move and have to use what’s available in their new location. I haven’t tried buying Polish flour in the USA, but you might google it and find an online source. Although, this probably isn’t what your mother and grandmother would have used.
As for the cheese, in Poland, I believe a farmer’s cheese would be used, but as you say, that’s not what your family has used. Probably because it wasn’t available. As for a mild yellow cheese, maybe it was a mild cheddar or Longhorn. Edam? Velveeta?
Good luck in your search. I hope you’re able to recreate that nostalgic taste!
s