I found an awesome scale for baking!

http://www.fgpizza.com/store/page4.html

Only $44.99 for all the features a baker needs.

Watch this video to see what I mean.

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Hello !  I am new to The Fresh Loaf website and would like to ask a question.  I am just beginning to get into baking bread and I see in a lot of recipes that items are measured in grams, etc.  Is there a place on the internet that will convert the grams into ounces?  thank you so much !!

Hello

I am Canadian, and would like to understand ounces.

There are fluid ounces for measuring volume, and avoirdupois ounces for measuring mass

So on this site for example, when recipes are posted in ounces, are all ingredients stated in ounces "ounces by weight" (avoirdupois), unless otherwise specified?

Thanks,

Pietro

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.

I kinda wish I had taken pictures, but you all know what a good loaf looks like. Some of you get those kind of results repeatedly. While I'm still very much a novice, I finally had the courage to follow the advise of some of those of you I consider the superstars (Mini-O, Mike Avery, Floyd, Susan from San Diego, and a bunch of others); I still weighed everything but trusted what I 'felt'.

I held back some of the flour because the hydration seemed just right without it. The kneading time changed a bit to suit the mixer I was using. I let the first rise go a bit longer than called for because the bread was not ready based on conditions in my kitchen. The final proof went a bit longer for the same reason.

It's not like I climbed Mt Everest or anything, but I turned a corner in my baking experiance. I guess that's why a lot of us bake bread. It's a personal sense of satisfaction and accomplishment, and has the added benefit of being able to share the end result with family/friends.

If I ever get a good as a some of you, I hope I am as patent and willing to share as you all have been with many of us that ask the same rookie questions again and again. Thanks for the help! This is a great forum.

Scott (Phxdog).

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.