Any Home Bakers Here?

I stumpled on Henrik...he does a lot of neat baking. Bread, sourdough etc. I DISLIKE THE MEASUREMENTS...example...400g
of bread flour, 100 g whole grain flour. Checked Google and they have many conflicting measurements. Has anyone located an
excellent conversion chart> for flour and water(g & ml). Thanks
Aria
 
I stumpled on Henrik...he does a lot of neat baking. Bread, sourdough etc. I DISLIKE THE MEASUREMENTS...example...400g
of bread flour, 100 g whole grain flour. Checked Google and they have many conflicting measurements. Has anyone located an
excellent conversion chart> for flour and water(g & ml). Thanks
Aria
Aria, all of my liquid measures have both systems on them and my kitchen scale will do grams. So when I make a recipe that originated in the metric system, I just work with that system as it's way easier and less dangerous than converting. But I spent years in the international environment and got really comfortable with the metric system.
 
weighing flour is the best way to get the correct amount. Volume does not work as well because of moisture content. If the flour is wetter than in the recipe it is based on, It will mess up the ratio between liquid and flour--the dough will be too sticky or thin
 
Well we got about 225 cookies out of that batch. Of course we used Turkey eggs. And we tried one of DW's special cookie sheets for one batch.
IMG_1538.JPG IMG_1539.JPG IMG_1540.JPG
 

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