Anybody familiar with french baking books?They come with an instruction for
1/2 sachet of baking powder (1/2 sachet de levure chimique).I cannot figure
out how much this quantity is, and since where I live baking powder comes in
50gr tins, I cannot use the recipes. I wish I knew how many teaspoons of
b.p. these "mysterious" sachets contain. Thanks in advance to fellow
baking-sleuths!

On Sat, 26 Mar 2005 17:23:24 +0200, "stiko" >
wrote:

>Anybody familiar with french baking books?They come with an instruction for
>1/2 sachet of baking powder (1/2 sachet de levure chimique).I cannot figure
>out how much this quantity is, and since where I live baking powder comes in
>50gr tins, I cannot use the recipes. I wish I knew how many teaspoons of
>b.p. these "mysterious" sachets contain. Thanks in advance to fellow
>baking-sleuths!
>

Howdy,

According to our friends at Google, one sachet is 11g of
baking powder. So you want 5.5g.

HTH,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sat, 26 Mar 2005 17:23:24 +0200, "stiko" >
wrote:

>Anybody familiar with french baking books?They come with an instruction for
>1/2 sachet of baking powder (1/2 sachet de levure chimique).I cannot figure
>out how much this quantity is, and since where I live baking powder comes in
>50gr tins, I cannot use the recipes. I wish I knew how many teaspoons of
>b.p. these "mysterious" sachets contain. Thanks in advance to fellow
>baking-sleuths!
>

Howdy,

According to our friends at Google, one sachet is 11g of
baking powder. So you want 5.5g.

HTH,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Leave it to the French to find a stupid way of doing something.

Leave it to the French to find a stupid way of doing something.

On 26 Mar 2005 18:14:17 -0800
wrote:

> Leave it to the French to find a stupid way of doing something.
>


What, and the american recipes that refer to packets of yeast aren't
just as stupid?

The french have state regulated recipes, so that a baguette is always a
baguette. Here in the states "focaccia" is anything from a savory cake to
something resembling a vegitarian jerky, and you can call just about
anything "ciabatta".

On 26 Mar 2005 18:14:17 -0800
wrote:

> Leave it to the French to find a stupid way of doing something.
>


What, and the american recipes that refer to packets of yeast aren't
just as stupid?

The french have state regulated recipes, so that a baguette is always a
baguette. Here in the states "focaccia" is anything from a savory cake to
something resembling a vegitarian jerky, and you can call just about
anything "ciabatta".

With all my respect, hadn't it been for the french, baking would have been
very very poor. I remind you that many doughs and batters are french
inventions and a great part of the New World baking is based on that. Some
of the finest baking schools and bakeries are in France and they still are a
model of know-how, refinement and innovation in pastry worldwide. Even
though, obviously, french people aren't everybody's piece of cake, I can
assure you they aren't stupid at all, at least not more stupid than
germans,americans or ....So, your comment was biased and anyway, the point
here is to answer questions if we can and learn something from one another.


? > ?????? ??? ??????
oups.com...
> Leave it to the French to find a stupid way of doing something.
>

With all my respect, hadn't it been for the french, baking would have been
very very poor. I remind you that many doughs and batters are french
inventions and a great part of the New World baking is based on that. Some
of the finest baking schools and bakeries are in France and they still are a
model of know-how, refinement and innovation in pastry worldwide. Even
though, obviously, french people aren't everybody's piece of cake, I can
assure you they aren't stupid at all, at least not more stupid than
germans,americans or ....So, your comment was biased and anyway, the point
here is to answer questions if we can and learn something from one another.


? > ?????? ??? ??????
oups.com...
> Leave it to the French to find a stupid way of doing something.
>

With all my respect, hadn't it been for the french, baking would have been
very very poor. I remind you that many doughs and batters are french
inventions and a great part of the New World baking is based on that. Some
of the finest baking schools and bakeries are in France and they still are a
model of know-how, refinement and innovation in pastry worldwide. Even
though, obviously, french people aren't everybody's piece of cake, I can
assure you they aren't stupid at all, at least not more stupid than
germans,americans or ....So, your comment was biased and anyway, the point
here is to answer questions if we can and learn something from one another.


? > ?????? ??? ??????
oups.com...
> Leave it to the French to find a stupid way of doing something.
>

? "Kenneth" > ?????? ??? ??????
...
> On Sat, 26 Mar 2005 17:23:24 +0200, "stiko" >
> wrote:
>
> >Anybody familiar with french baking books?They come with an instruction
for
> >1/2 sachet of baking powder (1/2 sachet de levure chimique).I cannot
figure
> >out how much this quantity is, and since where I live baking powder comes
in
> >50gr tins, I cannot use the recipes. I wish I knew how many teaspoons of
> >b.p. these "mysterious" sachets contain. Thanks in advance to fellow
> >baking-sleuths!
> >
>
> Howdy,
>
> According to our friends at Google, one sachet is 11g of
> baking powder. So you want 5.5g.
>
> HTH,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."

? "Kenneth" > ?????? ??? ??????
...
> On Sat, 26 Mar 2005 17:23:24 +0200, "stiko" >
> wrote:
>
> >Anybody familiar with french baking books?They come with an instruction
for
> >1/2 sachet of baking powder (1/2 sachet de levure chimique).I cannot
figure
> >out how much this quantity is, and since where I live baking powder comes
in
> >50gr tins, I cannot use the recipes. I wish I knew how many teaspoons of
> >b.p. these "mysterious" sachets contain. Thanks in advance to fellow
> >baking-sleuths!
> >
>
> Howdy,
>
> According to our friends at Google, one sachet is 11g of
> baking powder. So you want 5.5g.
>
> HTH,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."

? "Kenneth" > ?????? ??? ??????
...
> On Sat, 26 Mar 2005 17:23:24 +0200, "stiko" >
> wrote:
>
> >Anybody familiar with french baking books?They come with an instruction
for
> >1/2 sachet of baking powder (1/2 sachet de levure chimique).I cannot
figure
> >out how much this quantity is, and since where I live baking powder comes
in
> >50gr tins, I cannot use the recipes. I wish I knew how many teaspoons of
> >b.p. these "mysterious" sachets contain. Thanks in advance to fellow
> >baking-sleuths!
> >
>
> Howdy,
>
> According to our friends at Google, one sachet is 11g of
> baking powder. So you want 5.5g.
>
> HTH,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."