cup to grams, kneading questions
I just found this site and am excited to try the lessons! I browsed through the site and now have some questions ( probably will have lots more after lesson 1). I am a very novice baker/cook so please bear with me. I just purchased a gram scale and digital theometer. My first question is there a place on you website that lists the gram weights per cup/tsp etc, of the ingredients that you use for your recipes? It seems as if a lot of people had different weights for ingredients like AP flour or bread flour. Could you tell me what 1c of AP flour should weigh for your recipes on this site? Also was wondering if you could include the gram weights in your lesson recipes for us novice people so we can get in the ballpark?
My next questions how to tell which kneading technique is best for what recipe. Handbook mentions french fold is good for recipes with a long bulk rise.What is definition of long bulk rise? Can you use the strecth and fold technique and the traditional for any recipe, or is there some that you should not use those techniques ? Can I use all the techniques you mentioned in handbook on each one of the recipes in the lesson plans and get good results?
Thanks very much!