Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: Alice really wants you to bake with a scale. Here are her tips for how to do it like a pro, and her fixes for any scale problem you've ever had.
Too much flour is one of the top reasons for tough, hard, dry cookies and cakes that resemble doorstops. Measuring flour with measuring cups is usually the problem: if you ask 5 home cooks to measure a level cup of flour and then weigh each of their results, you will get a range of weights from about 4 ounces to 7 ounces, each supposedly one cup of flour! Every cook wields a measuring cup differently and even cookbook authors and pastry chefs use them differently from one another. If every recipe included reliable weights, and every one started using a scale, the overall quality of baking and desserts would improve overnight!
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More: When in doubt, 3 tips for measuring flour right for better baked goods.
When a recipe does supply weights, there are myriad advantages to using the scale instead of cups:
• Weighing is faster, easier, and more fun than using measuring cups and it requires fewer utensils, thus less clean up.
• Weighing means you don’t have to wonder whether to dip the measuring cup into the flour canister or spoon the flour lightly into it, you never again have to sift flour before measuring it, you don’t have to be concerned about how firmly to pack the brown sugar into the cup, or how many whole nuts to chop to equal a cup of chopped nuts...
• You can also use your scale to divide batter equally between two or three cake pans, or figure out the yield of a batch of cookies when you change the size of the cookie, by simply weighing one cookie size portion of dough and dividing that weight into the weight of the entire batch. You will be amazed at how often you use your kitchen scale once you have it on the counter. (It’s good for calculating postage, counting pennies, etc).
New scale users are often unclear about 3 things -- here are the answers.
1. Why and how to use the tare?
Electronic kitchen scales have a feature, called a tare. The tare resets the scale to zero. When you put a container on the scale and press tare, the scale resets to zero so that you can weigh an ingredient in that container -- without including the weight of the container. (The guy at the deli presses the tare before he spoons your coleslaw into the carton -- so you don’t pay for the weight of the carton).
2. When and how to weigh more than 1 ingredient in a container (and how to correct when you've added too much)?
When several dry ingredients will be combined in a recipe anyway, you can weigh them in a single container: Put the bowl or container on the scale and press tare to reset the scale to zero. Add the first ingredient and press tare before adding each consecutive ingredient. Heap ingredients in separate adjacent piles (instead of one on top of the other) so that you can spoon out and correct the amount of any ingredient if you add too much of it. If you are new to using a scale, weigh any gooey or liquid ingredients separately (because these are harder to correct in a bowl with multiple ingredients!)
3. What if the scale turns off while you are weighing?
Like your smart phone, your scale may turn off if it’s untouched for a while. Let’s say you have measured 10 ounces of flour into a container, followed by 6 ounces of sugar, and you run out of cornmeal before adding the total 8 ounces called for. Now lets say that the scale turns off while you are rummaging the pantry for a fresh package of cornmeal.
Here’s what to do:
Add up the total weight of the flour, sugar, and cornmeal called for, so you know you need a total of 24 ounces. Put an empty container on the scale and press tare to rest the scale to zero. Pour the ingredients that you already weighed into the container and then add enough cornmeal to equal the 24 ounces called for. That’s all there is to it.
Alice's new book Seriously Bitter Sweet is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet.
Photos by James Ransom
Written by: Alice Medrich
Popular on Food52
65 Comments
Judy
May 22, 2019
Just found your article on using a kitchen scale. I've had a scale for years and never knew what "Tare" meant. Thought it was for more than an English user. Well, I obviously never read the instructions properly. All this time I've been using a coffee filter to hold the ingredients and/or peeking around the side of the read out! Thank you!!!!
Maggie
November 7, 2018
Is measuring by weight and not volume apply only to flour, sugar,etc., but NOT to liquids? I’m totally confused. Help.
Smaug
November 7, 2018
You can measure liquids by weight, but they don't have the problems with volume measure that solids can have- liquids will measure consistently, while solids- especially flour and similar fluffy substances- can vary a great deal depending on how they're packed into the cup.
Smaug
August 17, 2018
While it's probably true that scales are usually more accurate than volumes for measuring ingredients, people overestimate their precision. Digital scales round off results. Analog scales require interpolation of incremental readings, and frequently are subject to parallax distortions. Unless you're using a balance, scales are measuring weights rather than mass, and that varies with local gravitation, which is not the same everywhere all the time. While professional kitchens are apt to have fairly stable storage conditions, home kitchens are often very variable as to humidity, which can have a significant effect on the moisture content of ingredients- most homes will vary enough over the course of a year that wooden furniture will self destruct if not carefully designed to accommodate it. This will also affect the amount of moisture needed in recipes. Another misconception- metric is not intrinsically more accurate than standard measure, the units are simply easier for most people to calculate with because we're used to base ten arithmetic. Tenths and hundredths of inches etc. have become quite usual in engineering and other applications.
Nancy H.
August 17, 2018
You're kidding. First of all this is a discussion of relative quality, not an answer to a middle-school science class question. I'm not aware of much furniture self-destructing due to humidity change in the course of a year and just now I am sitting in a room with an abundance of spectacular furniture crafted by hand from planks of walnut, live-edged cherry and laminated oak. No sign of self-destruction whatsoever.
Undoubtedly micrometers are important to engineers but cooks need to know something different. For instance, if we had a weight for the onion in a recipe it wouldn't much matter if that onion is sliced, chopped, or whole.
Undoubtedly micrometers are important to engineers but cooks need to know something different. For instance, if we had a weight for the onion in a recipe it wouldn't much matter if that onion is sliced, chopped, or whole.
Smaug
August 17, 2018
Perhaps you're no aware of much furniture self destructing because it's a primary factor in any competent furniture design- of course modern plywoods and synthetics behave differently. Cooks seem to be under the impression that they're achieving absolute accuracy by using a scale, and that metric measurements are intrinsically more accurate; I see nothing to be gained by perpetuating these misconceptions.
Sieglinde
July 8, 2017
Nobody seems to be in favor of cups as measurements. Why for God's sake does anybody still use it? I just don't get it.
Betty
July 8, 2017
Some things are easier to measure in cups - I have a set of standard measuring cups (1/8, 1/4/, 1/3, 1/2, 1) that I use frequently, for instance for rice. It's quicker than getting out the scale. (Basmati rice - 2 cups water and 1 cup of rice.) I also have a liquid measuring cup that is actually British - it shows measurements in cups and ounces, which is often helpful.
Sieglinde
July 10, 2017
Thank you. This makes sense. I notice that with rice I do use cups, not in a sophisticated way, just any cup I happen to have handy...
Lyn
December 21, 2015
How about providing an article about how to convert American measures (stick of butter???) into weights, so us British advanced people who use scales as a matter of course can follow your recipes? When will US cooks realise you don't travel in caravans and you don't have to measure ingredients in cups?
Doug D.
December 21, 2015
A box of butter is 1 pound. Generally a 1 pound box has 4 sticks of 1/4 pound each. A cup of bread flour weighs about 119 grams/cup, whole wheat flour a little less. The weight is dependent on the humidity in your storage area. If you go to the King Arthur Flour site all of their recipes are listed so that you can look at the ingredients in volume, ounces and grams. You could also measure out a cup of anything and put it on your scale to see what it weighs in the unit of your choosing.
Paul M.
December 21, 2015
Well said Lyn! Check this site out for conversions. http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
Lyn
December 21, 2015
Thanks for the suggested website, I will check it. Of course I could measure out a cup, but if you come from a different tradition you then need to look up how to fill the cup (do you sift and measure? do you scoop and level?) since they all produce different weights (and show why cups are such an unreliable measuring method in the first place!).
Lyn
December 21, 2015
Thanks Paul, I'll give that a go. It's a pain doing the cross referencing, so I think I'll do it once and laminate it!
Betty H.
December 20, 2015
Although I don't bake a lot any more, I find my digital scale extremely helpful and use it frequently. I have found that some wersites (Allrecipes.com, Food.com for example) have a metric conversion tool which helps a lot. I have a lot of trouble with cup measurements of vegetables and fruits - if the metric converter gives a weight, I am delighted. This also sometimes helps with the problem of the 'large' or small onion. At least the weight gives me an indication as to what is needed. Unfortunately, sometimes the weight has not been calculated, and the metric version still says 'one large butternut squash'. How much is that? Who knows. And my problems are complicated by the fact that I live in Greece, and fruit and vegetable sizes may vary considerably over what is considered normal in the US. Digital scales rock!
Nancy H.
December 19, 2015
I really, really wish Food52 would just decide that everything had to have weights, perhaps in addition to volume measure. I cannot agree more with the author's views: weight the onion - whether you chop it, slice, cut wedges and so on - it's the same amount. Please, please add weights.
By the way, while living in the UK, I bought a number of cookbooks which included weight as well as American volume measures, these are great to have. Does anyone understand why we Americans refuse to use scales?
By the way, while living in the UK, I bought a number of cookbooks which included weight as well as American volume measures, these are great to have. Does anyone understand why we Americans refuse to use scales?
Lyn
December 21, 2015
Yes, apparently because the early settlers didn't bring their scales with them. You'd think they'd get over it by now...
Marie N.
January 20, 2020
Nancy H., I agree completely that recipes using a scale are easier and far more accurate. I especially dislike those which call for a particular size of fruit or vegetable but, in the case of onion in particular, how you prep it plays a major role regarding it's presence in the finished dish. Weight becomes even more important. It's not accurate to state that onion is onion no matter whether you chop, slice, wedge, & so on. I say that because comparatively, the smaller the onion is cut the more flavor it delivers so you may not want as much onion by weight finely diced as you would sliced. I would still prefer to see weights listed though, especially in the case of bulb onion.
Paul M.
December 19, 2015
Living in England and keenly looking at, adapting and using recipes from this and many other sources in the US, I must admit to tearing my hair out sometimes with the aversion to scales in American kitchens. A plea from this baker from across the pond to American bakers and cooks. Please, please listen to Alice and get used to scales, they really do make life much easier and are more accurate than measuring cups. Dare I at this moment mention the metric system or is that a step too many? Oh and by the way, what is thing about sticks of butter? :)
Patrica
May 29, 2015
Kitchen scale is very helpful in our daily uses.. thanks for sharing http://foodkitchenscales.com/
jeck
May 28, 2015
Nowadays, its a very important to use kitchen scale in every home. Thnaks for sharing!! http://google.com
Doug D.
January 6, 2015
I have the FG pizza's Digital Scale I purchased from www.fgpizza.com. I've been using the scale for about 5 years now with no problems. I didn't get the charger for it, but only have to change the battery about once a year. The scale does grams, kilograms, ounces and pounds and Bakers Percent as well. (FGPizza has a video that explains Bakers Percentage) FGPizza.com is a small family run business that deals in italian cooking/bread baking/pizza making tools, supplies and recipes and is a great place to shop, but I'm sure you can buy this same scale from other vendors.
josie
July 19, 2014
Hello Alice! Great article here! Anyways, like other wives here, I also used food scale whenever I cook. I learned just this recent that when you use food scales, there'll be hassle-free to which these tools are designed for being accurate. In fact, I was amazed to witness it myself from my neighbor so what I did, I bought one called Procizion Digital Kitchen Food Scale from http://www.amazon.com/Procizion-Digital-Kitchen-Food-Scale/dp/B00GMMTT5C/ref=aag_m_pw_dp?ie=UTF8&m=A3NY0PTJTNDDMX. It's not that expensive as well and easy to use! If only I knew this before! :)...
soupcon
March 17, 2014
All of my cooking is done by weight and has been for years. It is so much easier to gross up or down a recipe. Some scales even have bakers percentages for breadmakers... sigh.... I bought mine before this was available. I won't even look at a cookbook that has ingredients measured in volume. Why N.A. uses volume measurements for cooking is beyond me when the rest of the world uses metric weights.
burns W.
March 10, 2014
Wow. Such a response to this article! Maybe a C-change will occur in North American cooking. At least among this blog's subscribers. But why the concern with a specific scale? and where to order online? Walk or bike to your local hardware store. A decent electronic scale likely awaits you. And of course the other must have gadget in the same league: an electronic instant read thermometer. Meats, breads, All benefit from the consistency you get from this equally invaluable tool!
LysiaLoves
March 10, 2014
Baking by weight has been a lifesaver! I bake gluten-free, which means several different flours and starches, which means that many more chances to screw up! :) There are some wonderful GF recipe blogs out there but not enough bake by weight, which is very frustrating. Gluten-Free Girl and the Chef does, which is how I first got into it. I bought a cheap Ozeri scale from Amazon and it works great! A little small and lightweight though. But it can take quite a bit of weight which is nice. So far I haven't run into anything I'm measuring that to heavy for it - but I've only used it for baking.
One thing I've done is if it's taking more time to open a new bag, etc then I touch my hand to the bowl on the scale every little bit to wake the scale up so it won't shut off. And like Antonia, I also keep a list of the weights of the containers/bowls I use. Very helpful!
One thing I've done is if it's taking more time to open a new bag, etc then I touch my hand to the bowl on the scale every little bit to wake the scale up so it won't shut off. And like Antonia, I also keep a list of the weights of the containers/bowls I use. Very helpful!
Jan M.
March 10, 2014
The first thing we learned at San Francisco Baking Institute class was to use a scale. I have never turned back. Now, I don't even look at a baking recipe that does not have weight and also, prefer grams to ounces. Cookbook writers and editors--take notice.
tastysweet
March 10, 2014
I use the Oxo brand. Excellent scale. And I too would wish that more recipes called for weight. Just like some call for a medium or large onion. Well what is the weight? My medium may be the author's large. If one knows the weight, there is no mistake.
Wow, this kind of rhymes!
Wow, this kind of rhymes!
Kate
March 10, 2014
Hi again - I've just read Doug's post and learnt something new! I'd never heard of Baker's Percentage before and realise that the scales I've bought don't have that amazing feature.... so if you're in Australia, spend the little extra and get these: https://www.medshop.com.au/products/my-weigh-kd-8000-bakers-math-scale-silver-8kg-x-1-0g.html
Doug D.
March 10, 2014
I bake lots of bread and pizza in my wood fired oven and have learned the joys of using a scale. It is so much easier once you get the hang of it that you hate pulling out your measuring cups. Here is where I got my scale. http://fgpizza.com/store/page4.html
Ann-Marie D.
March 9, 2014
I started a pastry-bread program and we use scales for everything. How do we easily convert all the recipes from cups/teaspoons to weights? Is there a standard "cup" weight between dry (flour, sugar)ingredients to liquid (eggs, water)?
LysiaLoves
March 10, 2014
Not sure exactly what you're asking, but I'll take a shot! 1st, I use grams as most by-weight recipes are written in grams. In gluten-free baking measuring by weight is extremely helpful because each flour/starch weighs a different amount. Which goes to you question re is there a standard weight between dry ingredients and wet. Unfortunately not! I believe a cup of all-purpose flour (regular wheat) is supposed to be 140 grams. I'm not sure about sugar but you could google it. Though there's probably a difference between white and brown. The internet most likely has answers for each basic ingredient, and then you can do an experiment one day, like I did, and...
Set your measuring cup on your scale, then turn the scale on - it should read 0g. Pour in exactly one cup of whichever ingredient you need the weight of. Make a list of your ingredients and their cup-gram measurements. It'll get easy quickly.
Hope I answered your question!
Set your measuring cup on your scale, then turn the scale on - it should read 0g. Pour in exactly one cup of whichever ingredient you need the weight of. Make a list of your ingredients and their cup-gram measurements. It'll get easy quickly.
Hope I answered your question!
Lyn
December 21, 2015
Hi, a cup is a measure of volume. A cup of flour will weigh 120gm, and a cup of water is 240ml and 240gm. You can find other conversions on the internet.
Kate
March 9, 2014
I've recently bought scales just like those in the photo, after getting advice through an online forum. In Australia, check this address: https://www.medshop.com.au/products/my-weigh-kd-7000-professional-scale-silver-7kg-x-1-0g-2.html. They even come WITH batteries! They list many other models.
SweetM
March 9, 2014
Thank you so much for the this wonderful and informative post. As a long time baker, I've been singing this song for years, but get frustrated when cookbooks, websites and food magazines neglect to use weights in their measurements. In most cookbooks, there will be a section that explains how they measure, but magazines and websites don't usually come with these details. How nice it would be if the cooking community could just follow these weighing guidelines.
Elizabeth M.
March 9, 2014
Weighing ingredients is so much simpler and more accurate, as we in the rest of the world know. When I use a US recipe I really wonder why you make your lives so much more complicated than they need be. Use scales please & welcome to the modern age.
Jeremiah
March 9, 2014
Stupid question, but I see a lot of comments about how various ingredients, flours for example, weight differently from each other. Couldn't you just refer to the nutrition chart on the bag and do some simple math to make the conversion? For example a recipe calls for a cup and a half of flour, regardless of the kind needed. The nutrition chart shows 1 cup = 30g, so for your recipe you would need 45g. Would this not work? Since virtually ALL products you buy are packaged by weight anyway. I'm no expert cook by any form, but I've been doing this for years and it seems to work fine for me. Am I doing it incorrectly?
AntoniaJames
March 10, 2014
Jeremiah, I do this and find it very helpful. (See my comment below for more details.) You run into problems when the person who authored the recipe uses non-standard equivalents, which would happen if they scoop by volume differently than the manufacturer. For example, in the Small Batch No-Knead Sandwich Bread recipe here http://food52.com/blog/8234-no-knead-sandwich-bread , the author's 3.25 cups of flour = 433 grams, or 133 grams per cup. The most I've ever seen on a bag of flour is 125 grams per cup. Similarly, in Merrill's Blueberry Flaxseed Muffins http://food52.com/recipes/25520-blueberry-oatmeal-and-flaxseed-muffins her 2 cups of whole wheat flour weigh 280 grams. I've never seen a wheat flour whose nutrition data comes anywhere close to 140 grams per cup. (The densest King Arthur Flour whole wheat weighs 128 grams per cup; most weigh 120. That's about a 10% difference from what's called for in the recipe.)
I thought we were safe with rolled oats, but apparently there is significantly variability between brands. One manufacturer's 1/2 cup weighs 41 grams (similar to what Merrill got in those muffins), while another's runs 55 grams. Without knowing which type the author was using, you could run into trouble. That hasn't stopped me from doing exactly what you and I both described in our comments, but there is some risk involved, where the actual amounts used by the creator of the recipe deviate so dramatically from the standard measures on the nutrition information panels, as noted above. ;o) P.S. I realize that many of my bread recipes here (most were posted 4 years ago) provide only volume measures. On my to-do list is to retest, several times, with weight measures so I can revise these recipes.
I thought we were safe with rolled oats, but apparently there is significantly variability between brands. One manufacturer's 1/2 cup weighs 41 grams (similar to what Merrill got in those muffins), while another's runs 55 grams. Without knowing which type the author was using, you could run into trouble. That hasn't stopped me from doing exactly what you and I both described in our comments, but there is some risk involved, where the actual amounts used by the creator of the recipe deviate so dramatically from the standard measures on the nutrition information panels, as noted above. ;o) P.S. I realize that many of my bread recipes here (most were posted 4 years ago) provide only volume measures. On my to-do list is to retest, several times, with weight measures so I can revise these recipes.
Jeremiah
March 10, 2014
Thanks for the reply! I do see your point. I hadn't considered that as a possability. I haven't came across a recipe like those yet. :) Learning something new all the time. :D
sari
March 9, 2014
The scale pictured looks like one on Amazon "Baker's Math KD 8000" for $36.50 and free shipping.
Chocolate B.
March 9, 2014
I've used that scale pictured above and rejected it after a couple of weeks. It turns itself off randomly in the middle of weighing something. And yes, I tried reprogramming it several times as per instructions and it still misbehaved on a regular basis. Wanted to throw that scale against the wall a few times!
burns W.
March 9, 2014
My scale is out of the drawer most of the day. I use it for everything - dog food, baking of course, anything where a weight ratio is involved. When I come across a new recipe using volume measures I will put my bowl on the scale, pour the volume required, and write down the weight for future reference. I also would like to put in a plug for using grams and kilos. They are so much easier to use, so much more exact, so much easier to work with. As for type of scale - if you have never started, get the cheapest electronic one you can find. Once you start using it you will develop your own disiderata for a scale and then begin looking in more earnest for that right one. One thing to begin with though check the specs - it should be able to handle at least 5kg. If you don't see it listed on the package, press on the display model in the store until it 'weighs out'.
Alice M.
March 9, 2014
I do the same....and agree about grams. So much easier. Just finishing up a new book now, all tested in grams!
lucia
March 9, 2014
Does anyone know the brand of scale seen in the photograph above? Or can you recommend a brand of scale to purchase? Thank you in advance.
annemax
March 9, 2014
Having a scale is a necessity and I rarely bake, but I do make my own bacon and other charcuterie and its indispensable for that. I find it useful for all cooking and couldn't live without mine!
Amy M.
March 8, 2014
Easy enough to convert most recipes! I have a wonderful sheet from cuisinart. Here is one from King Arthur. I jeep it in the front of my baking notebook.
http://www.kingarthurflour.com/recipe/master-weight-chart.html
http://www.kingarthurflour.com/recipe/master-weight-chart.html
Jen
March 8, 2014
What model is the scale used in the photos above? I'd like to check it out. Thanks!
Katie S.
March 8, 2014
I really want a conversion chart from volume to weight. I’ve asked some bakers and other food experts that I know, and I’m having a hard time getting a straight answer. I often hear things like, “that’s on the recipe writer.” But, how much should 1 cup of flour bread/cake/all purpose flour weigh?
Alice M.
March 8, 2014
There is one problem with using a conversion chart. For most ingredients a chart is fine, but for flour I am wary. Each author/chef uses a measuring cup differently and that difference can add up to an ounce or two (30 to 60 grams) of difference between one persons cup of flour and another. This is why it is important for cookbook authors to start adding weights to recipes, and to actually test their recipe with those weights rather than just inserting the weights from a chart. If an author or publisher just inserts weights they found on a chart, the weight may not really reflect the weight of flour that the author actually used! If there are no weights in a book, you should read the front matter in the book to find out how the author wants you to measure flour using a cup. If they recommend dipping the cup into the flour and sweeping it level, the weight of 1 cup of all purpose might weigh anywhere from 5 to 6 ounces (or even more), depending on how compact the flour was in the canister or the bag. But if they recommend loosening the flour in the container and spooning it lightly into the cup and leveling it without shaking or packing, it probably weighs 4.25 to 4.5 ounces per cup. That's all purpose flour by the way cake flour and bread flours weigh out differently. Once you know how the author uses the measuring cup, you should use a weight that reflects that method when you use the recipes in that book. I test in weights as do some other authors, but most still do not. My cup of all purpose flour is 4.5 ounces (127 grams) and I tell the reader to spoon it lightly into the cup after loosening it a bit in the canister. King Arthur's cup is 4.25 ounces (120 grams) and their method is the same or quite similar. The 1/4 ounces (7 gram) difference between my cup and theirs is not enough to cause trouble, but a 1 to 2 ounce difference can make a considerable impact on the tenderness, moisture, and texture of cakes and cookies. I know, it too much information. But all in service of better baking.
Andrea Y.
March 4, 2014
I have had a scale for many years and I think it may no longer be accurate. How can I determine this without calibration weights?
Simon R.
March 7, 2014
If you are in the UK; a pound coin weighs 9.5 grams. If you are in USA, 5 quarters = 1 oz, 40 = 8 oz. Hope this helps
burns W.
March 9, 2014
Get a backup scale! does it measure the same thing the same? And if you find it redundant gift it to a friend who cooks and doesn't yet use one.
LysiaLoves
March 10, 2014
A pound of butter? With no container. Probably fine to leave wrappers on as they weigh so little.
Chocolate B.
March 3, 2014
I move around quite a bit, north, south, east, west, desert, very humid, mountains and sea level and everything in between. At this point I simply no longer bake anything unless the recipe ingredients are listed by weight rather than volume. It makes an enormous difference in the end product. I mostly want my cakes, cookies, pies to turn out more or less uniformly, wherever I happen to be. It is wonderful to see recipes on Food52 which use weights!
Sam1148
March 3, 2014
The article misses a great opportunity to speak about flour across regions in the USA. That, to me, is why I weigh flour.
Flour, is different by regions. A Northern AP flour isn't the same as Southern blend AP flour. Gold Medal Flour is 130g/cup while USDA AP flour is 125g/cup. That little bit adds up. In fact using "No Kneed" dough recipes failed for me until I adjusted for using southern flour by weight. Conversely...the same could be said of recipes from the south using a northern blend of flour.
Flour, is different by regions. A Northern AP flour isn't the same as Southern blend AP flour. Gold Medal Flour is 130g/cup while USDA AP flour is 125g/cup. That little bit adds up. In fact using "No Kneed" dough recipes failed for me until I adjusted for using southern flour by weight. Conversely...the same could be said of recipes from the south using a northern blend of flour.
Byron O.
March 3, 2014
Although practical, I'm wondering where you would find recipes with ingredients measured by weight? Remembering my childhood, my grandmother and folks used to use a "cup"..a real cup. Isn't it all really relative, as long as you get the ratios right? Believe me, I'm all for less dishes!
Poires A.
March 4, 2014
Any non-US recipe will be measured in weight (well, almost all) - try some European books/blogs, we all use metric.
Kristen
March 3, 2014
Thanks for this post! I'm always trying to convince people to use a scale when they bake -- consistent results every time!
AntoniaJames
March 3, 2014
Another tip is to use the information from the packages of US sold ingredients, which must include nutrition data. The weight and/or volume of the ingredient is always included. When making something like peanut butter cookies, I look at the volume/weight on the side of the jar (how many grams per serving size, generally 2 tablespoons, if I'm not mistaken) and then do simple algebra to figure out how much I can dump directly into the mixing bowl. No more messy measuring cups! Other ingredients include rolled oats (which, incidentally, vary in weight per cup from brand to brand) and any/all of the Bob's Red Mill and similar specialty flours, seeds, etc. that I use in baking. For anyone wishing all recipes included weight measures, this is a wonderful time saver. ;o)
AntoniaJames
March 3, 2014
Very helpful! I found an easier way to figure pick up where I left off when my OXO digital scale times out. You can simply touch the button for converting kg to lb and it starts back up with the weight (converted). Touch it again, of course, to revert to the original form of measurement. I suspect that if you were to contact the other manufacturers, they'd tell you whether there is a workaround for their scales. The engineer in me -- I inherited my mother's "See problem, solve problem" approach to just about everything -- figured out the OXO trick by trial and error after having used your method for a while (with a variation: I keep in my kitchen an index card with the weight of each bowl that I most frequently use). I've been so impressed with how well OXO designs its products, it seemed that there had to be a better way. So when pressing the "on" button took me back to zero, I tried the other one and voila! ;o)
Alice M.
March 3, 2014
I'll try this method too! Mine is a lab scale from O'Haus—not particularly pretty but I find it to be sturdier than most scales made for home cooks—and I use it pretty hard! PS I am the child of an engineer myself!
AntoniaJames
March 3, 2014
Well, I'm not actually an engineer, but had I started college/gone to grad school 3 or 4 decades earlier, I might very well be one. I work with engineers all the time in my legal practice, which is great fun for me! ;o)
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