Baking in Brasilia

A recent Facebook post asking about baking supplies reminded me of a few things I struggled with when I first arrived in Brasilia, so I thought a few tips with pictures might help some new people. I posted this information on Diplomatic Baggage in Brasilia, but figured this would be a good place for it, too.

#1. Flour - There are many brands, and I normally just buy the cheapest "farinha de trigo" on the shelf. I haven't noticed a difference between brands. I was looking for 5lb bags when I got here, and was surprised at how tiny they are in their little 1Kg bags (I didn't find them until I asked a friend, after trying at several stores)! Look in or near the dried bean aisle, near the farofa. You'll find it on the lower half of the shelves. (Storage tip: Put in your deep freezer. You have room in there anyway, and it will keep the bugs out.)

#2. Baking Powder - There are some people here that will tell you that this isn't available on the local market, but that is far from the truth! You can find it in any grocery store, and it is cheap. It is called "fermento em pó quimico." It is normally in the same aisle as the flour, and comes in either a blue or red container, depending on the brand. It is really cheap, and works just like back home. For some reason, the commissary has stocked up on this, but it is way cheaper at the store.

#3. Yeast - There are some people who get yeast confused with baking powder, as they are both called fermento, but this one is "fermento biológico." This one is instant dry yeast, also found in the flour aisle.

#4. Sugar - Your basic granulated sugar is just "açúcar cristal." It is a little less white here than in the U.S., but it works the same. I wanted so badly to find it in the same aisle as the flour, but alas, it was in a completely different area. If you can't find it, look in an aisle near the coffee aisle. As for brown sugar, if you are desperate, you can get it on the local market, but it is crumbly and not quite the same. Buy it from the commissary or bring some with you. (Again, store it in your freezer to keep the ants from finding it.)

#5. Where is the shortening? Not in a canister on a shelf, that's for sure! You'll find it in plastic bags in the refrigerated section. It is called "gordura vegetal." It isn't quite the same consistency as back home (it gets really soft at room temp.), so you may have to experiment a little if you plan to bake with it. I don't use it in my baking much - just for greasing pans and making pie crusts. For those purposes, it works just fine.

#6. Why do my cookies taste funny and set up differently? After experimenting for a while and getting advice from others, we realized that there is a lot of salt in the butter here. Also, the stuff in the big tubs is not good for baking unless you are in a pinch. It is too oily, as well as salty. So, buy "manteiga extra sem sal" in block form, and you will find that your cookies turn out much better. If you can't find it "sem sal," just skip adding salt in the recipe. The stores do run out of this frequently, so I stick a supply of it in my freezer whenever it is a good price. Remember that the block of butter is not equivalent to one or even two sticks. The conversion is 200g=1.76 sticks=.88 cups. In other words, if you need a cup of butter, you'll need just over one of their little blocks. I use a kitchen scale, myself.

#7. I don't have a picture of baking soda, but I'll tell you about it anyway. Look in the spices aisle, not the flour aisle. At Carrefour in Lago Sul, it is by the vinegar and oil and fruit juices. At other stores, it is in other places. There are also fresh spices in the produce sections of some stores, but you won't find baking soda there. What you are looking for is a tiny, clear plastic baggie, hanging around with all the spices in baggies. I happen to use baking soda for cleaning, as well as for baking, so I just buy it in big bags from Amazon. It is way cheaper that way. But if you just need a little to tie you over, look for "bicarbonato de sódio."