The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

conversion

  • Pin It
JeremyCherfas's picture

Measuring a cup

September 1, 2009 - 10:58am -- JeremyCherfas

I'm going to try and convert a volume based recipe to a weight based one. I've read the posts here about measuring out a cup and weighing it (makes sense to me) and to see whether the recipe author offers any suggestions for how to measure flour by volume.


The book I'm using does not.


So, should I pour from the flour into the cup, then level, or spoon from the bag then level, or sift from the bag, then level?


Thanks.


Jeremy

phxdog's picture

Reformed Recipe Slave

May 11, 2009 - 11:15am -- phxdog

This weekend I baked 4 French Bread boules (a recipe by Danielle Forestier from a PBS segment with Julia Child). Iv'e always had good success following this recipe, but these loaves were great. They did not collapse during the final proof. I scored them in one stroke rather than my normal hacking several times. The crust was golden, crisp and actually "sang" as I pulled them from the ovens (I had begun to think you guys were all high when you mentioned this could happen). The crumb was perfect, and they tasted great.

fladad's picture

Fresh Yeast Question

November 6, 2008 - 9:29am -- fladad
Forums: 

Someone just gifted me with a bread book called "The New Bread Book" by Ursula Ferrigno, which I do really appreciate, but all the recipes call for FRESH YEAST, such as 1/4 oz(10G) crumbled, is there some sort of a conversion to instant or rapid rise yeast?  I really do not want to search out a bakery, not any in my loacal area, to get some, and I've read it does not last very long, any ideas?  Thanks. Russ

sourLou's picture

Recipe conversion

April 15, 2007 - 11:12am -- sourLou

Hello..

I want to make pitas using Floyd's pita recipe. Any suggestions how I should convert it to using a starter? I try to maintain my starter with equal weights flour/water. (i think that is considered 100% hydration)

Here is the recipe:

3 cups flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening

Thanks!

Louis

Pages

Subscribe to RSS - conversion