I have a question about the recipe "Bacon, Leek, and Gruyere Quiche" from Posie Harwood. Could you give the amounts for the crust in weight please?
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Hi Gila, over the years members have shared their favorite conversion sites and apps, here's one previous thread on the topic: https://food52.com/hotline...
AntoniaJames is a trusted source on Bread/Baking.
I've done so many conversions over the past few years, I can do this one without a table:
80 grams oats
120 grams flour
55 grams oil
good pinch of salt
75 - 90 grams / ml of water
Please, Posie, take the extra 30 - 60 seconds per recipe that is required to give us metric mass measures. ;o)
Thank you,Antonia! This is really helpful!
You're welcome, Gila. The time spent figuring out and recording mass metrics will be paid back many times over just by not having to wash, dry and put away the measuring cups you won't be using. I wish someone could help me understand why this site, which puts so much effort into creating and promoting recipes that save time by using only a few ingredients or only one pan, continues to feature recipes stated in volume measures only. It simply makes no sense. ;o)