- 17 Sep 2005
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- 1,970
This thread is for the general discussion of the journal entry Breadmaker. Please add to the discussion here.
Journal Breadmaker
- Thread starter Mikawa Ossan
- Start date
Moisture content for flours probably varies, as it does with rice, etc.
I have a recipe for BBQ sauce that I've converted to weights. Not by a conversion chart but by once measuring as directed and then checking the weight of each of the measured (in cups) ingredients.
Cups are doable, but when it all is going in the same pot, it's easier (and fewer things to wash) to put the pan on the scale, zero it out, and then pour in 55-60g of this, zero it again and then so many grams of that, and so on.
I have a recipe for BBQ sauce that I've converted to weights. Not by a conversion chart but by once measuring as directed and then checking the weight of each of the measured (in cups) ingredients.
Cups are doable, but when it all is going in the same pot, it's easier (and fewer things to wash) to put the pan on the scale, zero it out, and then pour in 55-60g of this, zero it again and then so many grams of that, and so on.
- 17 Sep 2005
- 6,017
- 1,970
- Thread starter
- #3
It looks like whole wheat flours require extra water, as they absorb more water. I've read, too, that different flours have different gluten levels, which yield different results. So it turns out that bread flour is different, after all.
I like this guy's videos. Here is his video on scaling.
I like this guy's videos. Here is his video on scaling.