Anybody familiar with french baking books?They come with an instruction for
Howdy,
According to our friends at Google, one sachet is 11g of baking powder. So you want 5.5g.
HTH,
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.
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