|
Food » rec.food.baking » How to measure flour
| How to measure flour [message #78501] |
Thu, 19 May 2005 02:56 |
|
Can somebody tell me what the most accurate way to measure flour is? I
thought my mom used to tell me NOT to pack it like brown sugar.
Thanks
Brad
|
|
|
| Re: How to measure flour [message #78502 ] |
Thu, 19 May 2005 03:56 |
|
The most accurate way, and the way used by bakers around the world, is
by WEIGHT.
A cup of WHEAT flour weighs between 120 and 135 grams, depending on
the type of wheat, in most cases,
If that is out, then spoon the flour into the measuring cup [use a cup
made for solids and not a cup designed for liquids] so that it is
relatively loose and then use the back edge of a straight knife or a
spatula to scrape off the flour over the top of the cup. That gives
you a cup of flour. Do NOT scoop the cup through the bag of flour -
that packs it too much.
FWIW
RsH
---------------------------------------
On Wed, 18 May 2005 20:56:20 -0400, Skenzer <skenzer [at] chartermi.net>
wrote:
>Can somebody tell me what the most accurate way to measure flour is? I
>thought my mom used to tell me NOT to pack it like brown sugar.
>
>Thanks
>Brad
=======================================================
<rsh [at] idirect.com>
Copyright retained. My opinions - no one else's...
If this is illegal where you are, do not read it!
|
|
|
| Re: How to measure flour [message #78503 ] |
Thu, 19 May 2005 04:36 |
|
"Skenzer" <skenzer [at] chartermi.net> wrote in message
news:c0pn815d36o63p3p8mpcu2bjsntn5uu55a [at] 4ax.com...
> Can somebody tell me what the most accurate way to measure flour is? I
> thought my mom used to tell me NOT to pack it like brown sugar.
>
> Thanks
> Brad
>
Weighing is the best, however, be sure to check the cookbook, recipe or
whatever to see if the author tells you what weight they used for measuring.
Janet
|
|
|
| Re: How to measure flour [message #78504 ] |
Thu, 19 May 2005 04:41 |
|
Skenzer wrote:
>Can somebody tell me what the most accurate way to measure flour is? I
>thought my mom used to tell me NOT to pack it like brown sugar.
>
>
>
As RsH said, measuring by weight is most accurate. Measuring by volume
is, in the end, even less consistent than he suggested.
However, the goal is to be able to duplicate the intent of whoever wrote
the recipe. So, you should ask how they measure their flour. There are
scoopers, there are sifters, there are sprinklers, and then there are
the sifters and sprinklers. If you pick a way that is not the same as
the author of the recipe, then you will be inaccurate with regards to
the recipe.
If the cookbook or recipe doesn't tell you how to fill a cup, then do
whatever you want and be prepared to adjust your dough this time and
next time too.
Mike
]
|
|
|
| Re: How to measure flour [message #78505 ] |
Thu, 19 May 2005 04:44 |
|
"Janet Bostwick" <nospam [at] cableone.net> wrote in message
news:118nutncthm982b [at] corp.supernews.com...
>
> "Skenzer" <skenzer [at] chartermi.net> wrote in message
> news:c0pn815d36o63p3p8mpcu2bjsntn5uu55a [at] 4ax.com...
> > Can somebody tell me what the most accurate way to measure flour is? I
> > thought my mom used to tell me NOT to pack it like brown sugar.
> >
> > Thanks
> > Brad
> >
> Weighing is the best, however, be sure to check the cookbook, recipe or
> whatever to see if the author tells you what weight they used for
measuring.
> Janet
In the US, it would be quite unlikely for someone who doesn't know how to
measure flour to own a cookbook with the ingredients stated by weight.
Nutrition labels on ingredients are often stated in such a way that you can
determine the equivalent weight for a volume measure. For instance, most
flour says "one serving = 1/4 cup or 30g. The USDA nutrition database is a
great resource for finding the weight of a given volume measure of an
ingredient.
http://www.nal.usda.gov/fnic/foodcomp/search/
|
|
|
| Re: How to measure flour [message #78506 ] |
Thu, 19 May 2005 05:03 |
|
RsH wrote on 18 May 2005 in rec.food.baking
> The most accurate way, and the way used by bakers around the
> world, is by WEIGHT.
>
> A cup of WHEAT flour weighs between 120 and 135 grams, depending
> on the type of wheat, in most cases,
>
> If that is out, then spoon the flour into the measuring cup [use a
> cup made for solids and not a cup designed for liquids] so that it
> is relatively loose and then use the back edge of a straight knife
> or a spatula to scrape off the flour over the top of the cup. That
> gives you a cup of flour. Do NOT scoop the cup through the bag of
> flour - that packs it too much.
>
> FWIW
>
> RsH
> ---------------------------------------
>
> On Wed, 18 May 2005 20:56:20 -0400, Skenzer
> <skenzer [at] chartermi.net> wrote:
>
> >Can somebody tell me what the most accurate way to measure flour
> >is? I thought my mom used to tell me NOT to pack it like brown
> >sugar.
> >
> >Thanks
> >Brad
>
> =======================================================
> <rsh [at] idirect.com>
> Copyright retained. My opinions - no one else's...
> If this is illegal where you are, do not read it!
>
Not that is common but you should stir the flour before doing the
spooning to undo any settling of contents and/or to break up clumps.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban
|
|
|
| Re: How to measure flour [message #78507 ] |
Thu, 19 May 2005 05:28 |
|
I know my baking courses always measure. However, I don't have quite the
same resources or time in my shop and certainly not at home. I am a
"scooper" and so far, have not had any complaints about my baking. For me,
it comes down to what is easiest. That might make me lazy but there it is./
Wendy
----- Original Message -----
From: RsH <rsh [at] idirect.com>
Newsgroups: rec.food.baking
To: <rec.food.baking [at] mail.otherwhen.com>
Sent: Wednesday, May 18, 2005 9:56 PM
Subject: Re: How to measure flour
> The most accurate way, and the way used by bakers around the world, is
> by WEIGHT.
>
> A cup of WHEAT flour weighs between 120 and 135 grams, depending on
> the type of wheat, in most cases,
>
> If that is out, then spoon the flour into the measuring cup [use a cup
> made for solids and not a cup designed for liquids] so that it is
> relatively loose and then use the back edge of a straight knife or a
> spatula to scrape off the flour over the top of the cup. That gives
> you a cup of flour. Do NOT scoop the cup through the bag of flour -
> that packs it too much.
>
> FWIW
>
> RsH
> ---------------------------------------
>
> On Wed, 18 May 2005 20:56:20 -0400, Skenzer <skenzer [at] chartermi.net>
> wrote:
>
> >Can somebody tell me what the most accurate way to measure flour is? I
> >thought my mom used to tell me NOT to pack it like brown sugar.
> >
> >Thanks
> >Brad
>
> =======================================================
> <rsh [at] idirect.com>
> Copyright retained. My opinions - no one else's...
> If this is illegal where you are, do not read it!
> _______________________________________________
> Rec.food.baking mailing list
> Rec.food.baking [at] mail.otherwhen.com
> http://www.otherwhen.com/mailman/listinfo/rec.food.baking
>
|
|
|
| Re: How to measure flour [message #79051 ] |
Thu, 19 May 2005 15:34 |
|
"Vox Humana" <vhumana [at] hotmail.com> wrote in message
news:p4Tie.906$dr1.623 [at] tornado.ohiordc.rr.com...
>
> "Janet Bostwick" <nospam [at] cableone.net> wrote in message
> news:118nutncthm982b [at] corp.supernews.com...
>>
>> "Skenzer" <skenzer [at] chartermi.net> wrote in message
>> news:c0pn815d36o63p3p8mpcu2bjsntn5uu55a [at] 4ax.com...
>> > Can somebody tell me what the most accurate way to measure flour is? I
>> > thought my mom used to tell me NOT to pack it like brown sugar.
>> >
>> > Thanks
>> > Brad
>> >
>> Weighing is the best, however, be sure to check the cookbook, recipe or
>> whatever to see if the author tells you what weight they used for
> measuring.
>> Janet
>
> In the US, it would be quite unlikely for someone who doesn't know how to
> measure flour to own a cookbook with the ingredients stated by weight.
> Nutrition labels on ingredients are often stated in such a way that you
> can
> determine the equivalent weight for a volume measure. For instance, most
> flour says "one serving = 1/4 cup or 30g. The USDA nutrition database is
> a
> great resource for finding the weight of a given volume measure of an
> ingredient.
> http://www.nal.usda.gov/fnic/foodcomp/search/
>
Not necessarily. There have been cookbooks out for decades that have a
chapter dedicated to tools and ingredients. Most often you will find a
chart of weight equivalents there or the book will say that this is how we
measure flour and it weighs so much. The thing is, you have to understand
that is the weight equivalent for that particular cookbook for flour. I
agree, however, that owning a cookbook in the US with measurements given by
weight and volume for each recipe would be rare.
J
Janet
|
|
|
| Re: How to measure flour [message #79053 ] |
Thu, 19 May 2005 16:05 |
|
"Janet Bostwick" <nospam [at] cableone.net> wrote in message
news:118p5g33jsb29fc [at] corp.supernews.com...
>
> "Vox Humana" <vhumana [at] hotmail.com> wrote in message
> news:p4Tie.906$dr1.623 [at] tornado.ohiordc.rr.com...
>>
>> "Janet Bostwick" <nospam [at] cableone.net> wrote in message
>> news:118nutncthm982b [at] corp.supernews.com...
>>>
>>> "Skenzer" <skenzer [at] chartermi.net> wrote in message
>>> news:c0pn815d36o63p3p8mpcu2bjsntn5uu55a [at] 4ax.com...
>>> > Can somebody tell me what the most accurate way to measure flour is? I
>>> > thought my mom used to tell me NOT to pack it like brown sugar.
>>> >
>>> > Thanks
>>> > Brad
>>> >
>>> Weighing is the best, however, be sure to check the cookbook, recipe or
>>> whatever to see if the author tells you what weight they used for
>> measuring.
>>> Janet
>>
>> In the US, it would be quite unlikely for someone who doesn't know how to
>> measure flour to own a cookbook with the ingredients stated by weight.
>> Nutrition labels on ingredients are often stated in such a way that you
>> can
>> determine the equivalent weight for a volume measure. For instance, most
>> flour says "one serving = 1/4 cup or 30g. The USDA nutrition database is
>> a
>> great resource for finding the weight of a given volume measure of an
>> ingredient.
>> http://www.nal.usda.gov/fnic/foodcomp/search/
>>
> Not necessarily. There have been cookbooks out for decades that have a
> chapter dedicated to tools and ingredients. Most often you will find a
> chart of weight equivalents there or the book will say that this is how we
> measure flour and it weighs so much. The thing is, you have to understand
> that is the weight equivalent for that particular cookbook for flour. I
> agree, however, that owning a cookbook in the US with measurements given
> by weight and volume for each recipe would be rare.
> Janet
However, Janet, the KA book does and it's one of the best I've come accross.
I really must get my notes on it (and some others) to you for the abr FAQs
Graham
|
|
|
| Re: How to measure flour [message #79054 ] |
Thu, 19 May 2005 16:11 |
|
1. MasterCook is relatively cheap and will do the conversions very
quickly. I use it all the time, and it uses the USDA food info for the
conversions it does do. For the few ingredients that it does not
convert correctly, I have added information to the database to do the
job for me. An example is eggs, where I use large eggs and have set it
up to use 50 grams for one large egg.
2. For a non-US food guide look at
http://www.hc-sc.gc.ca/hpfb-dgpsa/onpp-bppn/food_guide_rainb ow_e.html
3. For the Canadian equivalent of the USDA document
http://www.nal.usda.gov/fnic/foodcomp/search/
go to
http://www.hc-sc.gc.ca/food-aliment/ns-sc/nr-rn/surveillance /cnf-fcen/e_index.html
and you will find some additional ingredients NOT in the US list. The
bulk of the list [over 68%] is identical to the USDA material...
The big difference is that the Canadian online file also gives you the
serving size, while the US site does NOT always give you a serving
size. Both give the weight of a cup of flour and the information on
100 grams of flour, for example, but with barley flour the Canadian
site allows you to select the serving size of 20 grams as well as the
100 gram size and the cup size. The Canadian site also gives you more
vitamin data... for whatever that is worth and for those of you who
care.
4. Baker's percentages are sometimes found in books in the US, and
that is always weight based. Professional baking books for bakeries
are always in this format. Of course the instructions that are in
those books often are for making a hundred pounds or more of dough, so
it doesn't translate well unless you use something like MasterCook to
reduce the total weight to a smaller value more useful to you.
5. From one source of information:
Flour Type Approximate weight per cup
Grams Ounces
Rye
Light, sifted 88 3.1
Dark, sifted 127 4.5
Soy
Full Fat, sifted 60 2.1
Low Fat 83 2.9
Wheat
All Purpose, sifted 115 4.1
unsifted, spooned 125 4.4
instant 129 4.6
Bread, sifted 112 4.0
unsifted 137 4.8
Cake, sifted 96 3.4
spooned 111 3.9
Pastry, sifted 100 3.5
Self-rising, sifted 106 3.7
Whole-wheat, stirred 132 4.7
RsH
------------------------------------------------------------ --------
On Thu, 19 May 2005 07:34:59 -0600, "Janet Bostwick"
>Not necessarily. There have been cookbooks out for decades that have a
>chapter dedicated to tools and ingredients. Most often you will find a
>chart of weight equivalents there or the book will say that this is how we
>measure flour and it weighs so much. The thing is, you have to understand
>that is the weight equivalent for that particular cookbook for flour. I
>agree, however, that owning a cookbook in the US with measurements given by
>weight and volume for each recipe would be rare.
>J
>Janet
=======================================================
<rsh [at] idirect.com>
Copyright retained. My opinions - no one else's...
If this is illegal where you are, do not read it!
|
|
|
| Re: How to measure flour [message #79056 ] |
Thu, 19 May 2005 19:59 |
|
On Wed, 18 May 2005, Skenzer wrote:
> Can somebody tell me what the most accurate way to measure flour is? I
> thought my mom used to tell me NOT to pack it like brown sugar.
As everyone has been pointing out, measure by weight is the best. And a
few people have pointed out that if the recipe measures by volume then it
will depend on how the person who wrote the book measures things.
A lot of recipes I have seen measure by volume. If I'm trying a new
recipe, I will go middle of the road (not loose but not packed). I'll note
how much the flour weighs. I'll then examine the results and make a note.
Next time I try the recipe I'll use a little less flour (by weight). I'll
examine the results and make a note. I'll play with the recipe each time I
try it until I feel confident I found the right amount by weight. I'll
then update the recipe with the exact amount I think is right.
--
Send e-mail to: darrell dot grainger at utoronto dot ca
|
|
|
| Re: How to measure flour [message #79057 ] |
Thu, 19 May 2005 20:14 |
|
"Wendy" <ladeliwb [at] sympatico.ca> wrote in message
news:mailman.22.1116472133.62603.rec.food.baking [at] mail.otherwhen.com...
> I know my baking courses always measure. However, I don't have quite
the
> same resources or time in my shop and certainly not at home. I am a
> "scooper" and so far, have not had any complaints about my baking. For
me,
> it comes down to what is easiest. That might make me lazy but there it
is./
> Wendy
>
Considering the horrendous crap being accepted by consumers, that people eat
your goods without complaint isn't necessarily a sign that they are good.
|
|
|
| Re: How to measure flour [message #79058 ] |
Fri, 20 May 2005 03:53 |
|
thanks for the vote of confidence! They pay a good price and I'm pretty
sure they wouldn't do that if they didn't like the taste. They can always
buy Mr. Christie.
A small correction - I was in a hurry when I said my baking courses always
measured - I meant weighed. Wendy
----- Original Message -----
From: Vox Humana <vhumana [at] hotmail.com>
Newsgroups: rec.food.baking
To: <rec.food.baking [at] mail.otherwhen.com>
Sent: Thursday, May 19, 2005 2:14 PM
Subject: Re: How to measure flour
>
> "Wendy" <ladeliwb [at] sympatico.ca> wrote in message
> news:mailman.22.1116472133.62603.rec.food.baking [at] mail.otherwhen.com...
> > I know my baking courses always measure. However, I don't have
quite
> the
> > same resources or time in my shop and certainly not at home. I am a
> > "scooper" and so far, have not had any complaints about my baking.
For
> me,
> > it comes down to what is easiest. That might make me lazy but there
it
> is./
> > Wendy
> >
> Considering the horrendous crap being accepted by consumers, that people
eat
> your goods without complaint isn't necessarily a sign that they are
good.
>
>
> _______________________________________________
> Rec.food.baking mailing list
> Rec.food.baking [at] mail.otherwhen.com
> http://www.otherwhen.com/mailman/listinfo/rec.food.baking
|
|
|
| Re: How to measure flour [message #79059 ] |
Fri, 20 May 2005 03:45 |
|
"Wendy" <ladeliwb [at] sympatico.ca> wrote in message
news:mailman.29.1116552840.62603.rec.food.baking [at] mail.otherwhen.com...
> thanks for the vote of confidence! They pay a good price and I'm pretty
> sure they wouldn't do that if they didn't like the taste. They can always
> buy Mr. Christie.
> A small correction - I was in a hurry when I said my baking courses
always
> measured - I meant weighed. Wendy
I find that weighing ingredients is much faster and generates fewer dirty
cups and spoons than measuring by volume.
|
|
|
| Re: How to measure flour [message #79060 ] |
Fri, 20 May 2005 06:16 |
|
I am going to describe my method for making a bread or two, using my
scale and the basic recipe I follow... It takes only a few minutes, at
most... I use this recipe and converted everything to weight using
MasterCook. The only issue was the egg weight, since that keeps
varying.
1. Take out scale... mine is accurate to 2 grams and goes up to 11
pounds or 5000 grams...
2. Put bread machine pan ON scale [paddle in place] and turn on scale.
The scale goes on and shows 0 grams, having automatically tare'd
itself.
3. Crack egg into pan - scale goes up to 48-52 grams
4. Take carton of egg white and pour in until scale reads 100 grams
5. Take milk and pour in until scale reads 374 grams
6. Take Crisco or Safflower Oil or butter or margarine and add until
scale reads 416 grams
7. Add sugar or molasses or honey until scale reads 466 grams
8. Add salt or sea salt or kosher salt until scale reads 474 grams
9. [optional] Add Whole Wheat Flour until scale read 574 grams
10. Add All Purpose White flour until scale reads 886 grams [whether
or not you do step 9, this weight remains the target.
11. Add Large Rolled Oat flakes until scale reads 966 grams
12. Add Clean Bran until scale reads 976 grams
13. Add Sunflower seeds until scale read 996 grams
14. Add Sesame seeds until scale reads 1016 grams
15. Add Brown Flax seeds until scale reads 1036 grams
16. Add Bread Machine yeast until scale reads 1042 grams
You can also add 25-30 grams of dry milk or dry buttermilk powder, as
well as small (10-15 gram) quantities of other grains, seeds, etc. if
you want more of a multi grain loaf.
Set machine for regular crust and sweet bread cycle and turn it on...
This is just about 2.25 pounds and should NOT be baked in your bread
maker if it cannot handle that size loaf... but rather should be baked
in the oven. You CAN bake it in the machine if you skip steps 11 to
15 and at step 5 only add milk to 274 grams. Adjust every weight AFTER
5 downward by 100 grams to compensate for the lower weight of the milk
used.
Note that I did not need measuring cups or spoons, I simply pour each
ingredient in, except the flour, and I use a larger cup for that
simply because the flour bag weighs over 20 pounds when new. It is
simply easier to pour if the item is liquid or a powder, and otherwise
I use a spatula [for things like Crisco] or a ladle for things like
flour.
After about 5 minutes of kneading, check the dough ball to see if it
is the correct consistency... and stickiness. If so, fine. This is
when you may find that you need to add a teaspoon or two of water. I
have never found this to be overly wet, where flour would need to be
added.
After 1st rise and punch down, remove dough to a floured board, split
in two and use two 4*8 loaf pans. Put a pan on the scale, tare the
scale, and pop in what you think is half the dough, read the weight
and then repeat with the other pan and dough. If required, pinch off
to make the two batches of dough equal. If the first was 500 grams
and the second was 542 grams, pinch off until the second weighs 520
grams and add the removed dough to the first pan. If the first pan
weighed more, add to the second pan until it reads the correct half of
the dough weight.
Flatten and shape the dough, then put into the two loaf pans and
spread out evenly.
Allow to rise in the oven with the light on for about 40-50 minutes,
until it is OVER the top of the loaf pans... then simply turn on the
oven to 360°F for 25 minutes or so and the bread should get its oven
rise and bake.
Remove from oven and cool, etc.
All that pouring only takes one or two or three minutes, because I
take out all the ingredients before I begin, and every loaf is
consistent if I use the SAME version of the recipe again and again and
again, because the weights are always the same...
The above, I believe, demonstrates why weighing is relatively
simple... and very consistent.
=======================================================
<rsh [at] idirect.com>
Copyright retained. My opinions - no one else's...
If this is illegal where you are, do not read it!
|
|
|
| Re: How to measure flour [message #79737 ] |
Fri, 20 May 2005 13:51 |
|
"RsH" <rsh [at] idirect.com> wrote in message
news:ir5p81l8u940blpkc6d4f560rbenad79e3 [at] 4ax.com...
> 1. MasterCook is relatively cheap and will do the conversions very
> quickly. I use it all the time, and it uses the USDA food info for the
> conversions it does do. For the few ingredients that it does not
> convert correctly, I have added information to the database to do the
> job for me. An example is eggs, where I use large eggs and have set it
> up to use 50 grams for one large egg.
snip
It's true that there are lots of conversion tables around. But, if the
author of the bread/cookie/cake recipe used a 4.75 ounce cup of flour for
constructing the recipe, you are going to have trouble reproducing that
recipe unless you know that. Some recipes will not give the weight of
flour used, but will tell you the method used for measuring. In that case,
you would want to initially use the given method to measure the flour.
Janet
|
|
|
| Re: How to measure flour [message #79738 ] |
Fri, 20 May 2005 20:00 |
|
I have found that in most instances I can use the MasterCook
conversion and get a usable first loaf [I do limit the yeast, however,
to about 75% of what most recipes call for], THEN make adjustments
based on the end result. If the crown collapses, I reduce the liquid
or increase the amount of flour the next time I use the recipe. If it
is too dry, I increase the liquid or reduce the amount of flour the
next time I make the recipe.
IF the recipe lists the way a cup of flour was produced, or what it
weighed, I will adjust the MasterCook result to show the weight of the
flour as given in the recipe and then use MasterCook to convert from
Ounces to Grams, if the weight was given in Ounces and was not given
in Grams.
In the case of a recipe that calls for 3 cups of flour, where a cup
weighed 4.75 ounce, that becomes 14.25 ounces of flour, which is what
I would enter and let MasterCook convert to 404 grams :-) I use
TapeCalc to do these kitchen or weight conversions for email when I do
not want to start up MasterCook, but I use MasterCook when working
with recipes, and it will automatically round. [Note: The precise
conversion for 14.25 ounces [avoir] is 403.98070453125 grams, if
anyone really cares]
The recipe I posted is the main one I use to get what I personally
like the most... and it is a dairy Challa unless you add the extra
grains and the whole wheat flour. I also bake it with only 16-20 grams
of sugar in it when I do NOT want a sweet bread, such as when I add 10
grams of freshly ground pepper or jalapeno peppers or dried chilies to
the mix for a 'hot' bread. I sometimes add a citrus zest, dried
cranberries, dried blueberries, dried cherries, raisins, chopped dried
apricots, chopped preserved ginger, pecans, glace fruit, or other
assorted ingredients to vary the resulting bread, and have also been
known to take it and split it into three equal parts and braid it into
a more traditional Challa format... The recipe seems to work with ANY
of those changes made to it as a basic starting point. Obviously the
milk has to be replaced if you do not want a dairy Challa, and then it
can be made with plain water, or with a juice that matches a dried
fruit, etc.
FWIW
RsH
On Fri, 20 May 2005 05:51:10 -0600, in rec.food.baking you wrote:
>"RsH" <rsh [at] idirect.com> wrote in message
>news:ir5p81l8u940blpkc6d4f560rbenad79e3 [at] 4ax.com...
>> 1. MasterCook is relatively cheap and will do the conversions very
>> quickly. I use it all the time, and it uses the USDA food info for the
>> conversions it does do. For the few ingredients that it does not
>> convert correctly, I have added information to the database to do the
>> job for me. An example is eggs, where I use large eggs and have set it
>> up to use 50 grams for one large egg.
>snip
>It's true that there are lots of conversion tables around. But, if the
>author of the bread/cookie/cake recipe used a 4.75 ounce cup of flour for
>constructing the recipe, you are going to have trouble reproducing that
>recipe unless you know that. Some recipes will not give the weight of
>flour used, but will tell you the method used for measuring. In that case,
>you would want to initially use the given method to measure the flour.
>Janet
>
=======================================================
<rsh [at] idirect.com>
Copyright retained. My opinions - no one else's...
If this is illegal where you are, do not read it!On Fri, 20 May
2005 05:51:10 -0600, "Janet Bostwick" <nospam [at] cableone.net> wrote:
>
>"RsH" <rsh [at] idirect.com> wrote in message
>news:ir5p81l8u940blpkc6d4f560rbenad79e3 [at] 4ax.com...
>> 1. MasterCook is relatively cheap and will do the conversions very
>> quickly. I use it all the time, and it uses the USDA food info for the
>> conversions it does do. For the few ingredients that it does not
>> convert correctly, I have added information to the database to do the
>> job for me. An example is eggs, where I use large eggs and have set it
>> up to use 50 grams for one large egg.
>snip
>It's true that there are lots of conversion tables around. But, if the
>author of the bread/cookie/cake recipe used a 4.75 ounce cup of flour for
>constructing the recipe, you are going to have trouble reproducing that
>recipe unless you know that. Some recipes will not give the weight of
>flour used, but will tell you the method used for measuring. In that case,
>you would want to initially use the given method to measure the flour.
>Janet
>
=======================================================
<rsh [at] idirect.com>
Copyright retained. My opinions - no one else's...
If this is illegal where you are, do not read it!
|
|
|
| Re: How to measure flour [message #79739 ] |
Fri, 20 May 2005 20:45 |
|
>Can somebody tell me what the most accurate way to measure flour is? I
>thought my mom used to tell me NOT to pack it like brown sugar.
Measuring flour is not a complex undertaking.....You just have to stick
to the system you are used to; either by weights or by volume.
Accuracy is not rule, unless you are trying to create and develop and
institutional recipe where it can be scaled up in later time. Then
precision in quantity units is important as it needs to be
reproducible if the particular recipe is to be evaluated by other
investigators
You have to eliminate every variable that can led to fluctuation of the
performance and that starts with the recipe.
However
If you just want to measure flour for household use, keep things simple
Besides flour weight can vary and the amount of flour solids can
fluctuate when its moisture content lessens with storage.
A cup of freshly milled flour does not have the same quantity of total
flour solids as the same cup of well stored flour, and that can
influence hydration.
You may wonder why is this batter or dough appear slightly wet or
drier than my previous bake when I am doing the same measurements by
weight. But cooks have that instinctive feel that is something does not
feels the same they can intuitively feel that it needs more flour or
water whatever...
Even though with such expected flour moisture loss , that is not a big
factor in household baking , there are no accountants or similar
individuals that counts your actual ingredients use and losses in the
same way as in the industry. Even in that situation they still give
allowance for such kind of material losses and take that into account
in the final ingredients inventory.
Besides if you painstakingly measure flour but you extravagantly use
unmeasured amount in dusting purposes then what is the relevant of such
exacting measurement? Purely academic.
Roy
|
|
|
| Re: How to measure flour [message #79740 ] |
Sat, 21 May 2005 02:08 |
|
"Skenzer" <skenzer [at] chartermi.net> wrote in message
news:c0pn815d36o63p3p8mpcu2bjsntn5uu55a [at] 4ax.com...
> Can somebody tell me what the most accurate way to measure flour is? I
> thought my mom used to tell me NOT to pack it like brown sugar.
Well, I did a search on "White Bread Recipe" All of the recipes were
measured in cups, teaspoons etc.
None "NONE" of the recipes were measured by weight. I looked in the "Fanny
Farmer" (worlds greatest cookbook) "Better Homes and Gardens" Oh... 2 or 3
others.... None have the ingredients listed by weight.
I sincerely believe that there's a Contagious Case of OCD (Obsessive
Compulsive Disorder) going on around here. Every once in a while, I come
away from here with a little Tidbit of information... But For the most part,
A good number of you people are WHACKO! Sitting here.. Through miles of
wire... ATMs...All sorts of synapses, web interchanges... I can't tell How
good your food tastes... What your "crumb" is like...
I make some pretty dang good food. Bread, Cakes, Cookies...PIZZA!
|
|
|
| Re: How to measure flour [message #79741 ] |
Sat, 21 May 2005 03:38 |
|
Look at:
http://www.artisanbakers.com/percentage.html
http://www.theartisan.net/Pan_Romano_bakery.htm
http://www.recipes4us.co.uk/Cakes%20and%20Baked%20Fayre/Saff ron%20Bread%20%20%20%20Veg%20%20%20CD%20%20%20CBF%20%20%20En glish%2060mins%20plus%20proving.htm
http://www.dermatitisherpetiformis.org.uk/phpBB2/viewtopic.p hp?t=291&highlight=&
http://www.abc.net.au/southwestwa/stories/s1324766.htm
and there are a lot more such sites if you look for sites in Europe,
Australia, etc. You have to search outside North America for these
recipes...
All of the cookbooks you mentioned are US books and therefore will NOT
be by weight. There are books in the library for BAKERS that are all
full of recipes by weight or by baker's percentage, but otherwise what
you typically will find and be able to buy in the US or Canada will
be, indeed, full of recipes by cup, tablespoon, etc. Go to England and
France and Germany and you will find books that are by weight.
RsH
-----------------------------------------
On Sat, 21 May 2005 00:08:30 GMT, "jimmyjames"
<jimmyjames [at] upyourstreet.com> wrote:
>"Skenzer" <skenzer [at] chartermi.net> wrote in message
>news:c0pn815d36o63p3p8mpcu2bjsntn5uu55a [at] 4ax.com...
>> Can somebody tell me what the most accurate way to measure flour is? I
>> thought my mom used to tell me NOT to pack it like brown sugar.
>
> Well, I did a search on "White Bread Recipe" All of the recipes were
>measured in cups, teaspoons etc.
=======================================================
<rsh [at] idirect.com>
Copyright retained. My opinions - no one else's...
If this is illegal where you are, do not read it!
|
|
|
| Re: How to measure flour [message #79742 ] |
Sat, 21 May 2005 03:51 |
|
More by weight recipes...
Veldt Bread (Namibia)
http://www.goodlookingcooking.co.uk/recipe-bread-ZVDh0149.ht ml
BREAD RECIPE (for use in a Bread Machine)
http://www.pkfoods.co.uk/recipes/
Sweet Wholewheat Nut Bread
http://www.veg-world.com/recipes/nut-bread.htm
[both weight and volume supplied]
A great simple bread
http://www.mpwilson.com/uccu/archives/000489.html
http://www.didgethings.co.uk/archivefoodanddrink.htm#basic
several recipes...
RsH
------
On Sat, 21 May 2005 00:08:30 GMT, "jimmyjames"
<jimmyjames [at] upyourstreet.com> wrote:
> Well, I did a search on "White Bread Recipe" All of the recipes were
>measured in cups, teaspoons etc.
=======================================================
<rsh [at] idirect.com>
Copyright retained. My opinions - no one else's...
If this is illegal where you are, do not read it!
|
|
|
| Re: How to measure flour [message #79745 ] |
Sat, 21 May 2005 07:23 |
|
> sincerely believe that there's a Contagious Case of OCD (Obsessive
>Compulsive Disorder) going on around here. Every once in a while, I
come
>away from here with a little Tidbit of information..
So you think of yourself as cookery and bakery guru.... .....?
..
>A good number of you people are WHACKO! Sitting here.. Through miles
of
>wire... ATMs...All sorts of synapses, web interchanges... I can't tell
How
>good your food tastes... What your "crumb" is like...
>I make some pretty dang good food. Bread, Cakes, Cookies...PIZZA
You imply .... you are having an ADD( attention deficit disorder)..
|
|
|
| Re: How to measure flour [message #79747 ] |
Sat, 21 May 2005 16:05 |
|
"Skenzer" wrote in message > Can somebody tell me what the most accurate
way to measure flour is? I
> thought my mom used to tell me NOT to pack it like brown sugar.
>
> Thanks
> Brad
As you can see, the consensus is "by weight". However, most US recipes are
in cups, etc. I find it helpful to sift the flour first then spoon it into
the cup. Your mother was right - it shouldn't be packed down like brown
sugar.
Dora
|
|
|
| Re: How to measure flour [message #79751 ] |
Sat, 21 May 2005 19:40 |
|
limey wrote:
> "Skenzer" wrote in message > Can somebody tell me what the most
accurate
> way to measure flour is? I
> > thought my mom used to tell me NOT to pack it like brown sugar.
> >
> > Thanks
> > Brad
>
> As you can see, the consensus is "by weight". However, most US
recipes are
> in cups, etc. I find it helpful to sift the flour first then spoon
it into
> the cup. Your mother was right - it shouldn't be packed down like
brown
> sugar.
>
> Dora
As has been said in these forums most commercial bakers would go by
weight. This can be adjusted for different brands of flour and relative
humidity if required.
The majority of american books that I have give excellent results with
the 'loosen and spoon ' method of measuring flour. This gives a bit
less flour than scooped and more than sifted.
What alsways causes me a pain is where the recipe calls for One cup -
sifted.
Do they mean scoop one cup and then sift it, or sift it and use one
cup. ?
For weighed whole eggs you break them into a container, lightly stir to
break up the yolks, and use the exact weight given in the recipe. A
number of eggs per pound will get you very close. A pro baker would
get frozen whole egg in a bucket.
|
|
|
| Re: How to measure flour [message #79752 ] |
Sat, 21 May 2005 20:56 |
|
YOUR POINT?
"RsH" <rsh [at] idirect.com> wrote in message
news:kk4t81ptb7u990fpjjeruuru1e3srbpsmd [at] 4ax.com...
> More by weight recipes...
>
> Veldt Bread (Namibia)
> http://www.goodlookingcooking.co.uk/recipe-bread-ZVDh0149.ht ml
>
>
> BREAD RECIPE (for use in a Bread Machine)
> http://www.pkfoods.co.uk/recipes/
>
> Sweet Wholewheat Nut Bread
> http://www.veg-world.com/recipes/nut-bread.htm
> [both weight and volume supplied]
>
> A great simple bread
> http://www.mpwilson.com/uccu/archives/000489.html
>
> http://www.didgethings.co.uk/archivefoodanddrink.htm#basic
> several recipes...
>
> RsH
> ------
> On Sat, 21 May 2005 00:08:30 GMT, "jimmyjames"
> <jimmyjames [at] upyourstreet.com> wrote:
>
> > Well, I did a search on "White Bread Recipe" All of the recipes were
> >measured in cups, teaspoons etc.
>
> =======================================================
> <rsh [at] idirect.com>
> Copyright retained. My opinions - no one else's...
> If this is illegal where you are, do not read it!
|
|
|
| Re: How to measure flour [message #79753 ] |
Sat, 21 May 2005 20:57 |
|
NO, EADD (EXTREME ATTENTION DEFICET DISORDER)
>
> You imply .... you are having an ADD( attention deficit disorder)..
>
|
|
|
| Re: How to measure flour [message #79754 ] |
Sat, 21 May 2005 21:17 |
|
>What alsways causes me a pain is where the recipe calls for One cup -
sifted.
>Do they mean scoop one cup and then sift it, or sift it and use one
cup. ?
It means (likely).....Scoop the flour from the bag,and ; sift it into a
bowl first, before you spoon that into your measuring cup and then
level it of. with spatula/ palette knife..
Scooping a sifted flour into the measuring cup tends to compress them a
little bit. and you may tend to put more flour ( slightly) into the
cup. There is a very slight difference in weight between the scooped
sifted flour and the spooned sifted flour..
Roy
|
|
|
| Re: How to measure flour [message #79756 ] |
Sat, 21 May 2005 23:24 |
|
Roy wrote:
>>What alsways causes me a pain is where the recipe calls for One cup -
>> sifted.
> It means (likely).....Scoop the flour from the bag,and ; sift it into a
> bowl first, before you spoon that into your measuring cup and then
> level it of. with spatula/ palette knife..
> Scooping a sifted flour into the measuring cup tends to compress them a
> little bit. and you may tend to put more flour ( slightly) into the
> cup. There is a very slight difference in weight between the scooped
> sifted flour and the spooned sifted flour..
> Roy
.... and all that is simply a pain in the butt! Measuring by weight is
*so* much simpler, it's a no-brainer for me. There are still variations,
from moisture and aging, but it's a lot closer to consistent than any
kind of volume measure.
Dave
|
|
|
| Re: How to measure flour [message #79757 ] |
Sat, 21 May 2005 23:47 |
|
>There are still variations,
>from moisture and aging, but it's a lot closer to consistent than any
>kind of volume measure.
Dave I can measure with equivalent competence in volumes and in weights
and prefer the former for household baking and the later for
institutional work.But even in some bakery work I can use volume
measurement with .scoops ,ladles ,quarts pints and gallons and the
product comes out satisfactorily specially with breads but less with
cakes.
If you want to check how this variations in cup measurements try making
a cake recipe and see how batter consistency varies.
If is just you cannot understand as you are defnitely a bread man. And
IMO bread making is a no brainer effort. Besides bread recipes are more
robust if compared to cakes.
Roy
|
|
|
| Re: How to measure flour [message #79758 ] |
Sun, 22 May 2005 01:39 |
|
"jimmyjames" <jimmyjames [at] upyourstreet.com> wrote in message
news:2_uje.4864$M36.2890 [at] newsread1.news.atl.earthlink.net...
Every once in a while, I come
> away from here with a little Tidbit of information... But For the most
part,
> A good number of you people are WHACKO! Sitting here
Let me be the first to bid you idea. Send us a postcard when you reach more
fertile pastures.
|
|
|
Gehe zu:
aktuelle Zeit: Thu Jan 8 07:55:23 CET 2009
Insgesamt benötigte Zeit, um die Seite zu erzeugen: 0.09561 Sekunden |
