1 sachet de levure

[Lesley C]

Calling all French bakers:

I have a recipe for a savoury aperitif cake that calls for 1 sachet de levure.

I'm assuming it's levure chimique (baking powder) but I'm not quite sure of the equivalent in teaspoons or grams. I found a web site that said it was 4 teaspoons.

Can any one confirm or correct this?

Thanks

Edited December 2, 2005 by Lesley C (log)

[carswell]

Don't know if the sachets are a different size in France, but Oetker's are 5 teaspoons (20 g).

[oceanfish]

I had some sachets which I purchased in New York awhile back. On the packet it said levure, but yes it was levure chimique. I've always wondered if this contains a secret ingredient other than baking powder. It seems to produce a different result than the "magic" baking powder I normally use. I don't recall the brand name, but I took note of the weight: 16 grams.

[oceanfish]

I meant to ask what else goes into the savoury aperatif cake. It sounds intriguing.

[Lesley C]

Zucchini and goat's cheese

[carswell]

Googling shows that many French sachets are 11 g, though the first site listed says they're 11 to 16 g.

http://www.supertoinette.com/fiches_recett...re_chimique.htm

(photo shows an 11-g packet)

http://www.novascoop.com/breve.php3?id_breve=14

http://www.intermarche-seyssins.com/indexProduit.php?id=2774

http://72.14.207.104/search?q=cache:cXEBzp...2211+g%22&hl=en

Edited December 2, 2005 by carswell (log)

[Lesley C]

Urg, this is what I was afraid of. The difference between 2 1/2 and 4 teaspoons is significant.

God, French recipes are the worst. When will French cookbook writers get their act together?

[BettyK]

I have 11 grams in my notes. And here's a discussion on Levure for cakes.

[Woods]

I have 11 grams in my notes. And here's a discussion on  Levure for cakes.

←

I think you are right Betty. I recall seeing 11 or 12 g on Dr. Oetker yeast

[Lesley C]

Thanks to everyone.

I made the cake with 3 teaspoons baking powder (12g) and it looked lovely. But about 5 minutes after it came out of the oven, the bloody thing fell. When I sliced it later, the base of the cake looked quite compact and gummy, which makes me think it needed more time in the oven. I already had upped the baking time from 45 minutes to 55, but now I'm thinking 65. Also, these cakes are so weighed down with ingredients (this recipe had sauteed zucchini, goat's cheese cubes, herbs and grated gruyere, that I'm not too surprised it can't maintain the lift).

Tasted good though.