October 31, 2015 - 4:54am
Weighing Ingredients
Hello:
Is there a chart showing converting measurements to weight? I would like to move from scooping and leveling flour to weighing flour and other ingredients to see if my baking will yield more consistent results. Do measuring cup to weight metrics vary for different types of flour or other ingredients?
Thanks!
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There are many charts that will do the conversions, but what I'd do is get a good set of digital scales, then make up a batch of your favourite bread, but place the bowl on the scales, zero the scales, then scoop the number of scoops into it. Note the weight, then zero the scales and move on to the next ingredient.
That will give you a baseline recipe to work with.
After that you can round the numbers to suit - e.g. if you find you've measured out 278g of flour, then round this to 300g and adjust the water appropriately - OR - just weigh the flour then use bakers percentages to work out the water.
-Gordon
depending on the flours you use and how they are packed into your measuring cups. There can be a significant difference between, for example, flour that is sifted into the cup and the same flour packed in. So, as Gordon said, you're better off to weigh out your recipes in order to convert them rather them to use a chart.
I'm forever converting US measurements into metric. This is my favourite conversion site: http://www.convert-me.com/en/convert/cooking/
Here is a great yeast conversion site: http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html
As you can see, this last one has also lots of conversions on the left-hand side to click on.
Ingrid