Inmate Central

• RE: Baking is kinda like science - Postal Grunt 09:15:10 11/08/22 (1)
  In Reply to: RE: Baking is kinda like science posted by pictureguy on November 06, 2022 at 23:06:29

  King Arthur Flour has an excellent and extensive guide on their website to the weights of different ingredients that they sell and use in their recipes. I don't use KAF products exclusively but the their flours are consistent in performance and high quality.

  • The Weight   (Open in New Window)

  
  

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  • RE: Baking is kinda like science - pictureguy 15:50:24 11/08/22 (0)
    In Reply to: RE: Baking is kinda like science posted by Postal Grunt on November 08, 2022 at 09:15:10

    Good reference and I'll copy those items I need.
    Straight print is 11 pages!
    
    Difference between the flour callouts is only a few grams......certainly within my ability to measure.
    I need to get a calibration weight for my scale. <4%
    
    I DO know that nickels are supposed to be 5 grams each.....so 20 of 'em should be a good way to calibrate for that range.
    
    Also? BUTTER. I have found it IS important to obey. In the past I just used whatever butter I had but I'm Now buying UNSALTED. As it turns out? The amount of salt in butter is variable and quite depends on the dairy / formula. Add salt as a seperate item.....and don't try to guess how much is in the salted butter you buy!
    Too much is never enough
    
    

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