Comments on: How to Measure Flour http://cafefernando.com/how-to-measure-flour/ Cafe Fernando - Food Blog Fri, 18 May 2012 07:21:59 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Elaine http://cafefernando.com/how-to-measure-flour/comment-page-1/#comment-114252 Elaine Tue, 23 Aug 2011 04:44:02 +0000 http://cafefernando.com/how-to-measure-flour#comment-114252 So funny - I have the opposite problem you did! I'm from the US so I'm used to measuring in cups, oz. etc. I'm in pastry arts now in school and I have to try to learn to think and measure with grams and THAT'S very difficult for me. I'm getting my own digital scale to practice with at home. Hopefully it won't be as difficult as it seems to be now. So funny – I have the opposite problem you did! I’m from the US so I’m used to measuring in cups, oz. etc. I’m in pastry arts now in school and I have to try to learn to think and measure with grams and THAT’S very difficult for me. I’m getting my own digital scale to practice with at home. Hopefully it won’t be as difficult as it seems to be now.

]]> By: Cenk http://cafefernando.com/how-to-measure-flour/comment-page-1/#comment-51597 Cenk Sun, 13 Dec 2009 10:19:58 +0000 http://cafefernando.com/how-to-measure-flour#comment-51597 Peggy - You're welcome. I also think a digital scale is a very wise investment. Thanks for the link to your blog post about Istanbul. Peggy – You’re welcome. I also think a digital scale is a very wise investment. Thanks for the link to your blog post about Istanbul.

]]> By: Peggy Polaneczky http://cafefernando.com/how-to-measure-flour/comment-page-1/#comment-51575 Peggy Polaneczky Sat, 12 Dec 2009 21:35:27 +0000 http://cafefernando.com/how-to-measure-flour#comment-51575 Thanks for the measuring info - I am baking a devils food cake and the recipe, form cooks illustrated, tells me to measure my coca using spoon and sweep. One quick google and I not only find out what I came for, I discover your wonderful blog! BTW, I think we Americans need to start using a scale rather than a measuring cup. Thanks for the measuring info – I am baking a devils food cake and the recipe, form cooks illustrated, tells me to measure my coca using spoon and sweep. One quick google and I not only find out what I came for, I discover your wonderful blog!

BTW, I think we Americans need to start using a scale rather than a measuring cup.

]]> By: Cenk http://cafefernando.com/how-to-measure-flour/comment-page-1/#comment-46282 Cenk Fri, 17 Jul 2009 20:01:26 +0000 http://cafefernando.com/how-to-measure-flour#comment-46282 Rachel - Thanks a lot for sharing! Why haven't I heard about Shuna's Caramel Cake? I'm heading right over to her blog to read about it. By the way, the orange measuring cup is from Crate&Barrel (a friend of mine bought it a few years ago). Rachel – Thanks a lot for sharing! Why haven’t I heard about Shuna’s Caramel Cake? I’m heading right over to her blog to read about it. By the way, the orange measuring cup is from Crate&Barrel (a friend of mine bought it a few years ago).

]]> By: Rachel http://cafefernando.com/how-to-measure-flour/comment-page-1/#comment-46278 Rachel Fri, 17 Jul 2009 17:33:16 +0000 http://cafefernando.com/how-to-measure-flour#comment-46278 Great post, and Cenk, AWESOME ORANGE MEASURING CUP! (Must have it! Please tell me where you got it?) Chris- I know your question was months ago, but what you are asking about is the "dry, wet, dry, wet, dry" method of mixing cake betters. According to Shuna Fish Lydon (http://eggbeater.typepad.com), "Cakes with liquid ingredients oftentimes employ this as batter can easily break when the emulsion process is tenuous." A seasoned pro pastry chef (French laundry, yo!) Shuna often uses this method for butter cakes, even when recipes state otherwise, as with her much-blogged Caramel Cake. To answer the queastion - even though this post is an older one, I always prefer to weigh -- it's more accurate and LESS DISHES TO WASH! :)-- but if only volume measurements are given, I use spoon and sweep for anything with a delicate crumb. I might dip and sweep if the recipe specifically calls for it, or if I am baking something less delicate, like a sturdy muffin or banana bread. Great post, and Cenk, AWESOME ORANGE MEASURING CUP! (Must have it! Please tell me where you got it?)
Chris- I know your question was months ago, but what you are asking about is the “dry, wet, dry, wet, dry” method of mixing cake betters. According to Shuna Fish Lydon (http://eggbeater.typepad.com), “Cakes with liquid ingredients oftentimes employ this as batter can easily break when the emulsion process is tenuous.” A seasoned pro pastry chef (French laundry, yo!) Shuna often uses this method for butter cakes, even when recipes state otherwise, as with her much-blogged Caramel Cake.
To answer the queastion – even though this post is an older one, I always prefer to weigh — it’s more accurate and LESS DISHES TO WASH! :) – but if only volume measurements are given, I use spoon and sweep for anything with a delicate crumb. I might dip and sweep if the recipe specifically calls for it, or if I am baking something less delicate, like a sturdy muffin or banana bread.

]]> By: Chris Eller http://cafefernando.com/how-to-measure-flour/comment-page-1/#comment-44077 Chris Eller Fri, 17 Apr 2009 19:20:57 +0000 http://cafefernando.com/how-to-measure-flour#comment-44077 Why do most bakers tell you to "start and end with flour" when you're adding it alternatively with milk to your cake batter? Why do most bakers tell you to “start and end with flour” when you’re adding it alternatively with milk to your cake batter?

]]> By: Paula Pereira http://cafefernando.com/how-to-measure-flour/comment-page-1/#comment-42921 Paula Pereira Thu, 05 Mar 2009 04:46:34 +0000 http://cafefernando.com/how-to-measure-flour#comment-42921 Ahh this one really stump me too!!! I always used to dip and swoop until I read In a cookbook about filling and swooping so then I got confused, head scratch! I am going to check in cookbook now like you said or use dip and swoop cause that's what is most comforting to me:) Ahh this one really stump me too!!! I always used to dip and swoop until I read In a cookbook about filling and swooping so then I got confused, head scratch! I am going to check in cookbook now like you said or use dip and swoop cause that’s what is most comforting to me:)

]]> By: Cenk http://cafefernando.com/how-to-measure-flour/comment-page-1/#comment-42754 Cenk Thu, 26 Feb 2009 10:09:29 +0000 http://cafefernando.com/how-to-measure-flour#comment-42754 nyctomilan - No, it does not. I push the weigh button after I put the measuring cup on the scale and it shows zero with it on top so that the scale only measures the flour. nyctomilan – No, it does not. I push the weigh button after I put the measuring cup on the scale and it shows zero with it on top so that the scale only measures the flour.

]]> By: nyctomilan http://cafefernando.com/how-to-measure-flour/comment-page-1/#comment-42752 nyctomilan Thu, 26 Feb 2009 09:38:57 +0000 http://cafefernando.com/how-to-measure-flour#comment-42752 Just one question...140 grams includes the weight of the measuring cup? From the picture it seems so. Thanks Just one question…140 grams includes the weight of the measuring cup? From the picture it seems so.

Thanks

]]> By: Christense http://cafefernando.com/how-to-measure-flour/comment-page-1/#comment-26260 Christense Thu, 17 Jul 2008 10:56:59 +0000 http://cafefernando.com/how-to-measure-flour#comment-26260 I come from a long line of home bakers. Just want to post something American and say that recipes with grams frustrate me! Yes, there is an international cup measure, and to master it all you have to do is buy a set of measuring cups and use them. The way you scoop your flour will indeed influence how much ends up in the cup. However, the humidity in your area will also influence how your flour measures out. Sifting also increases the volume of your flour, so read your recipe carefully to see if you're sifting before or after measuring. Most professional chefs in America recommend using a scale to measure ingredients. However, if you aren't baking professionally, it doesn't matter a whole lot whether you scoop or spoon, especially since there's often no way to tell what the author of the recipe intended. Keep in mind when you convert from American recipes that a cup is a volume measure, so the 130-140 grams only to flour. For example, a cup of flour is lighter than a cup of butter. Also, even when you convert to grams, you have to decide if you're converting from a scooped or spooned cup! There are lots of baking websites that can help you convert between cups and grams. http://www.gourmetsleuth.com/gram_calc.htm has a quick converter and also an ingredient-specific converter. Happy baking! I come from a long line of home bakers. Just want to post something American and say that recipes with grams frustrate me! Yes, there is an international cup measure, and to master it all you have to do is buy a set of measuring cups and use them. The way you scoop your flour will indeed influence how much ends up in the cup. However, the humidity in your area will also influence how your flour measures out. Sifting also increases the volume of your flour, so read your recipe carefully to see if you’re sifting before or after measuring. Most professional chefs in America recommend using a scale to measure ingredients. However, if you aren’t baking professionally, it doesn’t matter a whole lot whether you scoop or spoon, especially since there’s often no way to tell what the author of the recipe intended. Keep in mind when you convert from American recipes that a cup is a volume measure, so the 130-140 grams only to flour. For example, a cup of flour is lighter than a cup of butter. Also, even when you convert to grams, you have to decide if you’re converting from a scooped or spooned cup! There are lots of baking websites that can help you convert between cups and grams. http://www.gourmetsleuth.com/gram_calc.htm has a quick converter and also an ingredient-specific converter. Happy baking!

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