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mad measurements
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mad measurements
On 4/7/2020 1:52 PM, Cindy Hamilton wrote:
> On Tuesday, April 7, 2020 at 1:21:41 PM UTC-4, graham wrote: >> On 2020-04-07 10:53 a.m., wrote: >>> On Tuesday, April 7, 2020 at 10:39:10 AM UTC-5, Cindy Hamilton wrote: >>>> >>>> On Tuesday, April 7, 2020 at 11:22:51 AM UTC-4, graham wrote: >>>> >>>>> The other day I made a couple of kg of bread dough from a newly opened >>>>> bag of flour. >>>>> I used a 250ml measuring cup as a handy scoop to put the flour into a >>>>> bowl on the scale and was astounded when it weighed 175g. A lot of US >>>>> recipes use a 4oz/114g equivalence for a US 236ml cup but as many >>>>> devotees of weighing will attest, it all depends on how you fill the cup. >>>>> That 175g measure equates to 168g for a 236ml US cup. >>>>> I then used a whisk to stir up the flour in the bag and spooned the >>>>> flour to fill the cup. That weighed 134g (126g US). >>>>> No wonder my elderly neighbour complained that she couldn't make decent >>>>> pastry as she used volume measure. >>>> >>>> I favor appropriate technology for the task. Volumetric measurements >>>> are fine for crumble, chocolate chip cookies, brownies, and a host >>>> of other things. I use mass for pizza dough. If I made bread, I'd >>>> use mass for that, too. >>>> >>>> Cindy Hamilton >>>> >>> I'm no baker even by mud pie makers standards but I've watched enough baking >>> shows to know that for bread they *always* advocate weighing your ingredients. >>> But for cookies, pies and such the regular measuring cup method has worked >>> wonders for years. And if F Murtz is so disconcerted by the measurements >>> for a simple American recipe I'd suggest s/he pass on by any recipes from >>> the other side of the pond. >>> >> Funnily enough, Joan, you can make a *very* acceptable loaf of bread "by >> eye" but for pastry and cakes, and even cookies, weighing is preferable, >> even essential. > > Oh, c'mon. Cookies? Maybe some really fancy ones, but the most popular > cookie recipe in the U.S. (probably North America) doesn't care. I could > probably be off by 20% on flour for chocolate chip cookies, and they'd be > just fine. > > Cindy Hamilton > Wait, you don't count out the chocolate chips? I can see the importance of accuracy for repeatability, especially in a commercial setting. Weight is marginally more accurate than volume. For the typical home baker no one is going to know if you were off a bit. A few moths back my daughter made my favorite cake for my birthday and missed putting in the milk. Sure, it was different but still pretty good as it has a lot of butter in it to work. |
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