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French Baking

• June 2011
• Hi Steph Simple Living Vegan

Dear Steph,
I’m a french” mother” of forty years old who lives in Marseille south of France, near “the Calanques” a good place for climbing, perhaps you know it!!

I’m not a climber, but I practice a lot of sports like skating, swimming, running…etc, I’ve lived for 12 year in ” Gap”, so I love mountain, and I try to give to my 2 childs the taste of simply living. Actually it’s not really easy because we live in a big town, with a lot of solicitations, but I try…

I love your philosophy of life, your kindness, your wisdom, you are an “humanist” like we say in France. I send you this mail because I should want to have precision about your recipes, I’m a diabetic person, and I love your recipes without sugar.

Could you tell me what is “baking soda” and “baking powder” is it what we named “chemical yeast” and what are in “French grammes” the equivalent of cup.

Thank you for your answer. Take care of you.
Regards.Florence

Dear Florence,
Merci beaucoup pour ta lettre sympa! I’m happy to hear you like these recipes!!

I found some good links to help with your questions. Here is a good guide to metric conversions and some help for the question of baking powder and baking soda.

It sounds like double-acting baking powder is hard to find, and the best thing is to use the levure chimique but put things in the oven immediately…..and when you can get someone to bring or send you some baking powder from the States, get them to bring you a lot. It is very inexpensive here, I even buy it in bulk from the natural food store.

I hope this will help!
🙂 Steph