The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flours and measurements

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fladad's picture
fladad

Flours and measurements

New here and to baking bread.  I've been using all purpose unbleached flour are there any adjustments I should be making when a recipe calls for bread flour or all purpose flour?  Aslo is there any conversion charts on this site, I've noticed some recipes are given in pounds instead of cups, how many cups in a pound, grams in a tablspoon, etc?  Thanks in advance

Darkstar's picture
Darkstar

Hi Fladad,

 

The main difference between AP and bread flour is gluten; bread flour has more. When making bread it's not a HUGE deal to substitute one for the other in a recipe. You may not get as nice a rise substituting AP for bread flour and the resulting loaf will not be as chewey. Some dough/bread types really benifit from the high gluten levels that bread flour has (IE: pizza dough).

 

As conversion goes here is a link to a conversion chart. For consistancy between batches however it is recommended to get a scale that can weigh ounces/grams and measure ingredients by weight. Humidity, type of flour, and how densly packed it is are all factors that can make "cups" of flour weigh very different ammounts.

 

If you haven't checked them out yet do read through the lessons that Floyd has put on this site. They will give you a better understanding about bread and baking it.

fladad's picture
fladad

Thanks for the info, will use it soon

nbicomputers's picture
nbicomputers

Below is a link to a chart which will have all the information you want.

If there is something missing just ask Iam sure the other posters will have the answer

http://www.nbicomputers.com/puff/chart.pdf

Rosalie's picture
Rosalie

This is exactly what I need.  I'm saving it on my computer and printing a copy for my refrigerator.

Rosalie

Rosalie's picture
Rosalie

Norm!  What else do you have out there?

Rosalie

nbicomputers's picture
nbicomputers

sometimes i can edit a post and sometimes like this the edit function seems to be gone

if you are using a windows pc you can right click the link and then left click on "save target as" and it will download a copy on to your computer for thouse that did not know.  im not sure how to do that for an apple Pc.

Rosalie over 25 years of working in bakeries i have tons of stuff. so much i would have to make my own web site and even it would take god only knows how long to get it all up and running.

if you (or anybody elce for than matter) posts something that they want if i have it i will eather post it or as i have done here upload it to a folder on me web host and link to it.

also i could e-mail stuff direct to your (or again anybody's) e-mail just email me what you want and i will get to it as time permits.

Floydm's picture
Floydm

I believe edit goes away once someone replies to your post.

Rosalie's picture
Rosalie

That explains why, in my two consecutive posts above, I can edit the first (older) but not the second.  Is there any reason why it should be this way?

Rosalie

Floydm's picture
Floydm

The reason is that if someone replies to you, then the comment they reply to remains fixed. If wouldn't make sense if I replied to your comment on cherries and then you changed it to be about apples, would it?

I should add that I didn't develop the software to be this way, other folks did, but I understand why they did it this way.

The solution is to think twice and always preview your post before posting.

Marni's picture
Marni

These charts are great!  I have always used cup and teaspoon measurements and  would like to save this info for future recipe translations.  I'm new to this site and was wondering if you know of a way I can set a a folder or something on the site where I can refer back to your posts?

Thanks.

Marni

mkelly27's picture
mkelly27

If your browser opens the .pdf in an Adobe type of window look for the save as  or save file option. Save it to your computer as a .pdf

Mike 

_______________________________________________________

Redundancy is your friend, so is redundancy

Marni's picture
Marni

I'm embarrassed to admit this, but I'm borderline computer illiterate, so I'll have something new to learn because I'm sure I'll need these charts.

BTW- great tagline!

Marni

uncouth's picture
uncouth

So ridiculously happy to have found this site.  And appreciate the info on this thread.  Now I have an excellent excuse, finally, to go out and buy a damned kitchen scale.  Will use former lack thereof as excuse for all previous bread flops...since they've all been flops...

Vex not the dragons for you are crunchy and taste good with ketchup...

Rosalie's picture
Rosalie

The scale is very helpful (I use a digital one with increments of 1 gram or .05 ounce).  But I'm afraid you'll have to find better excuses for the flops.

Rosalie

uncouth's picture
uncouth

Rosalie

what brand of scale are you using?  I've gotten half a dozen recommendations, a few are quite expensive.  As for flop excuses, the only real one I've got is I can't bake worth doody.  Hoping this site will help.  And perhaps a decent oven.  Live in N.O., and had recently re-done our entire kitchen before Katrina.  Now live in an old house trailer with old appliances (but no rent or mortgage!). Going out today to look for a new dishwasher, may also steer DH over to the oven section...

_________________________________________________________________ 

Vex not the dragons for you are crunchy and taste good with ketchup...

Rosalie's picture
Rosalie

My scale is a MyWeigh KD-7000.  The MyWeigh brand is a good one.  I ordered it from Mountain Tops Milling last May (along with my NutriMill) for about $50, but I don't see it on their site right now.  I have a couple of analog scales that weren't accurate enough.  Then I bought a digital with 5 gram increments (.25 ounce), but that was not close enough for me.

Expense is relative.  You don't absolutely need a scale, but if you're serious about bread baking you'll get one.  The 5 gram increment scale would probably be good enough if $50 is too much.

Rosalie

sphealey's picture
sphealey

I have gotten very good service from the myWeigh i5000.

sPh

GrapevineTXoldaccount's picture
GrapevineTXolda...

Oh, I'm sorry I screamed, but I'm so thankful to both Floyd and nbi for giving us data to help on converting.  That multiplication trick is a winner, for sure.  Again, thanks so much!

uncouth's picture
uncouth

This one's simple and good for grams of flour/salt, etc. to oz./tsp/tbs

http://southernfood.about.com/library/info/blconv.htm

_________________________________________________________________ 

Vex not the dragons for you are crunchy and taste good with ketchup...