The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


pietro79's picture

understanding ounces--basic question

June 3, 2009 - 7:15pm -- pietro79


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?




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.

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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