Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

1 sachet de levure


Lesley C

Recommended Posts

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 :smile:

Edited by Lesley C (log)
Link to comment
Share on other sites

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.

Link to comment
Share on other sites

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 by carswell (log)
Link to comment
Share on other sites

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.

Link to comment
Share on other sites

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...