On Thu, 13 May 2004 17:31:50 -0600, Arri London >
wrote:

>Frogleg wrote:
>>

>> I searched on my own and found this very nice conversion calculator:
>>
>> http://gourmetsleuth.com/gram_calc.htm
>
>Yes but conversions from weight to volume can never be truly accurate.

Did you check the URL? It specifically addresses the question of
weight to volume and has a neat chart of typical conversions of common
ingredients.
>>
>> One thing that puzzles me about the recipe is the inclusion of yeast
>> with nothing about proofing or rising. I've never used yeast as a
>> leavener without *doing* something with it first. Nor seen any 'cake'
>> recipe with yeast in it. Except for the yeast (instead of baking
>> powder), this is plain ol' banana bread. I think my friend has been
>> deceived by *her* French friend. :-)
>
>We have plenty of cake recipes that require yeast. Common enough but
>perhaps not in the US. In a batter the yeast doesn't always seem to need
>to proof that much. The standing around it does while adding the other
>ingredients is enough. Yeasted cakes avoid that chemical taste that
>baking powder sometimes gives.

<recipe snipped>

I see that your recipe (thank you) includes both initial blooming of
the yeast and a 45-minute rise time for the batter. This makes sense.
Simply adding 'raw' yeast to a mix and popping it in the oven doesn't.
It seems Gabby's insight into "levure chimique" is the probable cause
of the confusion.