The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

weight measuring

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?



Stephanie Brim's picture

First real success on a stone.

January 19, 2009 - 5:33pm -- Stephanie Brim

I had my first real success today. I thank this site, obviously, for teaching me baker's percentage and how to use it.

I made a 70% hydration flour/yeast/salt/water bread today.  Everything was weighed and I came up with the following:

300g flour (100%)

210g water (70%)

6g active dry yeast (2%)

6g salt (2%)

This gave me a loaf that is 473 grams, or just over a pound, once baked. Perfect for a meal or two of pasta.

Cliff Johnston's picture

Weight vs. Volume Measuring

March 12, 2007 - 2:07pm -- Cliff Johnston

I was using store-bought flour until I bought a Nutrimill approximately 2 weeks ago and started milling my flour at home.  Immediately I noticed a difference in the characteristics of the various flours that I was milling at home vs. the store-bought flours.  Last week I bought a scale.  Today I weighed one cup of store-bought, white flour @ 5.4 oz..  When I weighed one cup of the hard, white, wheat flour that I milled it came in at 4.75 oz..  Quite a difference.  Likewise, with the rye flour:  4.85oz./cup for the store-bought vs.

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