Volume vs weight Question | The Fresh Loaf

I am a convert from the old school of volume measuring (thanks to everyone here I have been using a scale for a month or so. It is working out great with more consistent results.) Here is my question, I am working on one of Reinhart's formulas and he gives the water at 25 % ( I am using grams) which means I am coming up with 132 grams of water (flour is 528.5 grams= One cup Kyrol Flour). When I measure the water out on my little scale I am getting 50 grams for a .25 cup and the recipe calls for a half cup which would only be 100 grams. What am I doing wrong or missing? I am brain dead today and either missing something or overthinking something.

or your scale is off. You should get about 120 grams of water per half cup.

Or are you on a planet that has different gravity than Earth? David

half of a cup is equal to 113.398 grams so you're not that far off. Add a couple of tablespoons.

Larry

=== flour is 528.5 grams= One cup Kyrol Flour ===

528 g of flour should be 3 to 3-1/4 cup depending on what type of flour and whose chart you use.

sPh

There have been some rumors that my community once was a toxic waste dump. Which might explain why I have heavy water. The weight measurements I get never seem to correspond with the volumes (I place the meas. cup on the scale, zero it, and weight)

I tend not to fuss too much on the volume if I am weighing as I am convinced no two measuring cups are perfectly calibrated with each other. And if the dough seems a bit dry, a Tbs or 2 water is easy to add.

I am impressed by folks who can calculate hydration percentages. I'm hopeless at anything with numbers. I guess my being a psychologist explains why I do my baking by "feel." (sorry!)

For lots of home bakers, "baking by feel" works. I see compulsive precise measurement of ingredients as a useful stage you should go through before that, though. But to bake the same bread every time, you have to make small adjustments because even the same flour will absorb different amounts of water depending on the ambient humidity and temperature. So, ultimately, knowing how a dough for a particular bread should feel and behave allows you to fine tune a recipe day by day. In general, weighing ingredients is much preferred to volume measurement because it is more precise. I think adjustments by feel are going to give better results when you measure first, then adjust. David

well, not really, but I am about to embark upon the next leg of my journey. My scale should be here by weeks end, and with it, the next leg of this wonderous adventure. I swore I would never fall victim to feeling the need to measure at such a meticulous level. I had no desire to spend money on something so frivolous, but then my baking bug is no longer a hobby. It's become a quest to succeed at something I've always loved: baking, cooking and satisfying the OCD nature within me.

I am learning and have like using the scales to get me closer to where I need to be. Being that I wanted to create a notebook with my "weekly" formulas I wanted to convert the ounces/pounds to grams etc (for continuity). I was just not certain if the scales (btw, where only like 25.00 cheapos and not a big investment) would be something that I really would stick with, however, I have seen the light and thought the scales may be off but I will further investigate that as an issue.

Thanks to everyone!

A while back someone posted this to test your scale :

A penny = 2.500 g
Dime = 2.268 g
Quarter = 5.670 g

My scale was right on the money!! (Sorry!)

Paddyscake, when I weighed a penny on my Polder scale it was exactly 3 grams - so now what? Of course it was a brand new shiny penny, but should I be worried? Is there a way to re-set the scale? Oh my, more mithering! A.

I have no idea about resetting a scale..I guess I would just use .5g less..but would .5 g really make any noticable difference..uhhh, me thinks not ; )