scaling and measuring - weights against volumes
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.
With rye and medium quality wheat one has to be very concentrated when baking bread.
So we scale (or measure) every ingredient very carefully.
With different sizes of cups e.g. the measurement would be too inaccurate for our weak flour.
The accurate measured ingredients help us (and especially beginners) to produce acceptable breads.
So my question:
As you mostly measure by cups, tablespoons and teaspoons, do they have the same size all over the continent?
Or do you (and most people) have an extra measuring cup which has the correct size?
How about scales?
Do you scale (in ounces etc) things often or do you prefer to measur by cups etc?
Do (some/only few) people have scales that also measure in grams?
As you can see, questions over questions.
Please help me understand your measuring system.
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.