The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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bobkay1022's picture

Dry weight / Liquid weight in a recipe

I have a question. I have been making SD starter for some time and it was always ???? ok.

My last 4-5 attemts have gone in the garbage.

The basic formula I have is 1/4 cup of water  3/8 cup of flour. Thats what I have used in the past in cup measurement only.

Now if the recipe calls for  water  4 oz.  Flour 3/8  cup.  Water NP 3 oz.  3/8 cup of flour at 8 oz per cup seems like wrong formula if I am supposed to use dry measurment at 4.5 oz per cup.

If I was to use the 4.5 oz per cup for flour and it calls for 3/8 cup should that not be about 1.69 oz dry weight instead of 3 oz liquid?

Seems like that would be a very wet mixture at 1.68 oz flour and 3 oz. water.

So what weight is supposed to be used in most recipes? Thats my big question.

Liquid for liquid and dry weight for flour. I have a print out of all the various measurements and most flour I use is about 4.5 oz dry or Should I always do the math on the package per comapany specs per dry cup.

  Big difference in volume for flour weight liquid versas dry per cup of flour.

Have I Just been lucky that my starter has doubled each time I discarded and then added 1/4 cW+3/8c flour at 8 0z per cup. .Still very stiff starter and so hard to work with.

 Hope this was not to confusing. I seem to be brain dead lately.  





Neo-Homesteading's picture

Bailey's Irish Chip Scones


So I tossed back and forth as to if scones are actually bread or not, I know TFL does do general baking posts but for me I'm trying to keep my posting to primarily my bread obsessions and adventures. For this breakfast I decided to make a scone probably my first "more traditional" style scone, in the past I've mostly made biscuits and called them scones. I made these with irish cream and chocolate chips and they were so amazing. I served them with a home made lemon curd and could not be more surprised how well they actually went with one another. I'm hoping to do another scone sometime soon but lately with the high temperatures I'm keeping my baking limited to nights and very early mornings. I have made these and frozen them, baked them directly from the freezer but it does extend the baking time which seems to defeat the purpose. I almost wonder if I do something without chocolate could I just do them like farls or skillet scones?. 


External Link to blog post and recipe:


Floydm's picture

Pictures from Paris, part 2

Actually a few of these are from Montpellier too, like the first few:

Macarons are all the rage.

This bakery had the dark baguettes set aside for people like me who like them that way.


hanseata's picture

German Many Seed Bread

Today's baking was my (less sweetened) version of the German Many Seed Bread from "Whole Grain Baking". Instead of a soaker and a biga I used just the soaker with stretch & fold technique for the first time, adding some more water. The breads turned out really nice, I think it's an improvement.

Sorry, no crumb shot - these breads were for sale.

jasonm2674's picture

Philly style hoagie roll recipe needed badly!! :)

Hi Everyone,


I can't say enough how much I enjoy and learn from everyone's posts on the fresh loaf.   I have been searching for a long while now for a simple Philly style hoagie roll recipe.  Trying to use search engines leads to a vast amount of copied recipes from generic posts.  Can anyone help with the technique, ingredients, secrets, or creating the cheesesteak style roll ?   I've heard Amoroso's and Sracone's are the two major "authentic" philly style rolls. 


Thank you all for any information that you may be able to give.



Katan-Melekh's picture

Different Milks in Bread?

Hi, I know I read you can use 2%, Vitamin D, or even whole milk in bread making, but what if you used half & half or like a heavy whipping cream.  Does anyone know how that would effect the bread?


Guyandhisbread's picture

Tea Bread?

Hello i have tried to make a tea bread lately and i tried to cook it like my normal sourdough, but apparently it is very different and more rich thenn normal so it bakes differently. if anyone else has tried this plz tell me the temp and time. and if u have any other unique ingredients tell me :)

Mira's picture

Refreshing Mother Starter according to Reinhart's "Artisan Breads Every Day"


While still at the seed culture stage I'm reading Reinhart's book ahead to the mother starter stage and I admit to feeling confused.  His instructions to convert from seed culture to mother stage are clear; it's the instructions for refreshing that confuse me.

He states: "Whenever the mother starter gets low, rebuild it using 4 oz of the old starter and repeating the instructions above". (ie combining 4 oz of Phase 4 seed culture with 9 oz spring water and 12 o whole wheat flour.)

But then in his following paragraph he states: "To rebuild your mother starter, use 1 ounze of mother starter and add 3 ounces of flour and 2 gto 2.25 ounces of water".

So is it 4 oz or 1 oz of old mother starter?

I want to keep my mother starter indefinitely in the refrigerator. How do I feed it? And do I feed it once a week as I've read in various places, or every 5 days?

Any advice would be very much appreciated, thank you!


Jw's picture

Bread from far away, San Diego and Paris

What is far away depends very much on your own perspective... I was in San Diego, CA, last saturday. Great farmers market in Little Italy. Surpised by the quality of Sorry that I could not buy anthing - the market was at the beginning of my stay there-, but it sure was tempting.

And my boy just returned from Paris (a week's holiday) and brought me the following from Poilane. What more can one wish for? It smells great. Time for some holidays now! Happy baking. Cheers, Jw.



trailrunner's picture

Homemade pasta and Gosselin baguette

I followed the detailed postings and the bread was a success. It is very easy to handle and the shaping /scoring are a cinch due to the texture after all that chilling. I loved the crust and crumb. It exploded with crumbs when we broke into the loaf....just as the New Orleans French bread used to do before they ruined the way they make it. I will definitely be making this again and again. I used the 1/2 tsp yeast and didn't get much rise in the  fridge over the 24 hr period. I was a little worried but it did great in the oven. Here are pics.

pasta making: Photobucket fresh tomato topping for pasta and baguette: Photobucket finished with some lovely aged parmesan and a chunk of bread...broken  not sliced :Photobucket