Let's talk about "levure chimique" (baking)

[anna7602]

I'm not much of a baker, but there are some things I've tried my hand at in France, using French cookbook recipes. When I use American recipes, baking powder & baking soda are usually staples, two items I can only find at specialty stores in Paris. Most French recipes call for an envelope (sachet) of "levure chimique." I have an envelope in front of me and it looks like it has a mixture of baking soda (sodium bicarbonate), wheat flour and sodium pyrophosphate. The wikipedia entry about sodium pyrophosphate does not make it very appetizing, although it does say it's used in some baking powders.

So, now, when I pack up and go home one day, do I need to bring a carton of "levure chimique" sachets with me to use these recipes again? I am not sure what the proportions of the three ingredients are in the pre-mixed envelope. Can I just substitute a similar amount of baking soda & baking powder mixed?

It's 11pm and I am procrastinating on work by baking and then thinking about baking.

[aMrsin09]

I found this:
www.proz.com/kudoz/french_to_english/other/358430-leuvre_chimique_alsacienne.html

and this:
www.thefrenchybee.com/alsa-alsatian-baking-powder-levure-chimique-alsacienne-039-oz-p-2810.html

[anna7602]

May 26, 2012 17:53:52 GMT -5 aMrsin09 said:

I found this:
www.proz.com/kudoz/french_to_english/other/358430-leuvre_chimique_alsacienne.html

and this:
www.thefrenchybee.com/alsa-alsatian-baking-powder-levure-chimique-alsacienne-039-oz-p-2810.html

Thanks! That second link, specifically, has a lot of interesting info about the chemical effects. And, I am now having fun browsing the rest of the French products on that site available for purchase in the U.S. After finding my own recipe, I now know I can order orange flower "navette" cookies if I can't recreate them in my U.S. kitchen one day!

[Deleted]

I'm no help, that's exactly what I do when I'm in Rome; I stock up on our equivalent "levure chimique" to bake when I'm here. I need one of those websites italian version

[aMrsin09]

May 26, 2012 19:09:46 GMT -5 @jewels6711 said:

I'm no help, that's exactly what I do when I'm in Rome; I stock up on our equivalent "levure chimique" to bake when I'm here. I need one of those websites italian version

Well, what's the italian equivalent called?

[Cheesecake]

I actually do exchange the 'baking' (levure chimique - it's the same in NL) for baking powder 1 on 1. I once measured how much(in tsp) 1 sachet was and I'll actually use whichever I can get my hands on. Actually depending on the brand the exact ingredients of levure chimique change, also over time it's canged. I've found one brand here that has the exact ingredients of baking powder.

Anyway, I do stock up on baking soda here, but baking powder I really do exchange for the levure chimique. (I do bring baking powder with me from the US sometimes, because there's so much more in a can of baking powder than in a packet of sachets. I've also bought humongous bags at the Turkish grocer, which calls it 'karbonat'.

[Deleted]

May 26, 2012 23:54:09 GMT -5 aMrsin09 said:

May 26, 2012 19:09:46 GMT -5 @jewels6711 said:

I'm no help, that's exactly what I do when I'm in Rome; I stock up on our equivalent "levure chimique" to bake when I'm here. I need one of those websites italian version

Well, what's the italian equivalent called?

It's called "lievito".

[aMrsin09]

May 27, 2012 6:26:12 GMT -5 @jewels6711 said:

May 26, 2012 23:54:09 GMT -5 aMrsin09 said:

Well, what's the italian equivalent called?

It's called "lievito".

OK, that one was too easy.

www.amazon.com/Bertolini-Lievito-6-oz-pack/dp/B0001H2244

[Deleted]

May 27, 2012 6:29:44 GMT -5 aMrsin09 said:

May 27, 2012 6:26:12 GMT -5 @jewels6711 said:

It's called "lievito".

OK, that one was too easy.

www.amazon.com/Bertolini-Lievito-6-oz-pack/dp/B0001H2244

LOL you're so sweet, aMrs!!

[mouseinlux]

May 27, 2012 5:26:34 GMT -5 Cheesecake said:

I actually do exchange the 'baking' (levure chimique - it's the same in NL) for baking powder 1 on 1. I once measured how much(in tsp) 1 sachet was and I'll actually use whichever I can get my hands on. Actually depending on the brand the exact ingredients of levure chimique change, also over time it's canged. I've found one brand here that has the exact ingredients of baking powder.

I do the same thing, I use a German brand though ;D

[Cheesecake]

I'm assuming Dr. Oetker 'backin' or something like that, mouse? Used that too. All dependa in what brand is carried by the store U happen to be at when I need it.

I have fat fingers, please excuse typos!

[ktkl09]

I use it just like baking powder here. Though I stock up on baking soda in the US (or at Ramstein).