The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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MNBäcker's picture

Starter multiplication question

June 9, 2012 - 9:33am -- MNBäcker

I need 90oz and 75oz of starter for my Whole Wheat and Cranberry-Walnut sourdough breads, respectively. Is it better to get my starter "in steps" or can I just add amounts of water and flour to it and let it sit longer until it's ripe?

I have a wine refrigerator that is perfectly suited to keep the starters at 60 degrees for any length of time, if that helps.

In the past, I have done both steps, and they seemed to each have worked fine, but I'm curious if there's an advantage (other than less work with the second step) to either?

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?




squatteam's picture

Weight versus Volume...I've got some weird thoughts about this.

June 9, 2008 - 3:58am -- squatteam

Without really thinking about the 'why' of it I went out and bought a nice little digital scale to use for my baking. When I went to explain to my 8-yr old DD why we would weigh the flour rather than just measure it in a cup I had to stop. Can someone please explain away this weird thought I have of flour soup??? Imagine if you will, a bag of flour (for sake of argument only) that is 50% water weight. If I put 1 1/3 cups of water in my recipe and 2 pounds of flour just how much flour am I really putting in? If flour is wetter it weighs more so you'd put in less actual flour, right?

nosabe332's picture

Oven in an Oven, what about shrinking your Oven?

May 23, 2008 - 3:27pm -- nosabe332


So i was mulling over baking techniques and adding a few things together. Namely:

- professional restaurant ovens are optimally sized to bake whatever they're baking. eg pizzeria ovens are just tall enough to clear a pizza. this reduces wasted energy, heating only a volume of air that is in contact with the baked good.

- heating a small space is cheaper and quicker than heating a large space.

- the Oven in an Oven method traps moisture from the dough and keeps it close to the crust.

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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