The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


harrygermany's picture

scaling and measuring - weights against volumes

October 27, 2007 - 3:24pm -- harrygermany

Hi everyone,

I am very new to the way how American amateur bakers measure their ingredients for baking a bread.

As you might have found out I am from Germany (small country in central Europe ;-)
There we also have many amateur bakers.

And because of cold climate farmers grow rye besides a not too good wheat. And that since hundreds of years.

So our bread baking tradition is a rye-bread tradition.
In southern Europe they have wheat breads.

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