Comments on: A Weighty Issue

By: Rhiannon

Rhiannon — Sat, 28 Nov 2009 17:18:07 +0000

Wow! Great entry! I have a scale but most recipes I encounter are in cups–never knew there could be so much variation. I might try converting my favorite recipes to weights by weighing them and noting the outcome (too dry, just right, and so forth). Thanks for sharing

By: AmandaLP

AmandaLP — Sat, 21 Nov 2009 02:37:14 +0000

I went to a King Arthur Baking demo, who said the spoon and sweep method is what they used. The Artisan Bread in Five authors use the “scoop and sweep” method. The scoop and sweep is heavier, but it depends on the recipe that you are using what you should do.

I do not have a scale, yet, but it is on the list!

By: Mrs Ergül

Mrs Ergül — Fri, 20 Nov 2009 08:35:31 +0000

You are so right about it! I have recently acquired a digital scale and convert (using online resources) everything from cups to grams before I even start baking.

By: (not)Scott

(not)Scott — Fri, 20 Nov 2009 05:56:19 +0000

Weights and measures are an oft overlooked topic.

Sometimes we assume what we’d be better off knowing beyond a doubt.

This post is a flake of reliable quality in a blizzard random outcomes.

I admire the PastryPal yet again.

By: Julia @ Mélanger

Julia @ Mélanger — Mon, 16 Nov 2009 06:17:18 +0000

Great post. I often dread baking something from a recipe that measured in volumes not weight. I love my trusty little digital scales and measuring EVERYTHING – even water. I’m sure some great bakers don’t work so strictly, but that’s the appeal of baking to me.