I am contacting you from across the pond in the UK and looking for some tasty breadstick recipes that really do hit the button. I have made two types so far. Sundried tomato, parmesan and herbes de provence and the same again but with black olives. They are always very popular so am looking to expand on the range. I use a white dough mix, but i am open to anything.
This is my first blog from across the atlantic and i wonder if somebody could help me with conversions. I am looking to make the White Sandwich Bread from Crust and Crumb and it asks for 4 cups (16 ounces) of ferment and 3 1/2 cups (16 ounces) of flour. Why are the ounces the same and the cups different? Depending upon the ferment does this then make the conversion different