The problem with using volume measurements for dry things like flour is the variability it can produce - your flour may be packed more densely than mine, you might scoop differently than me, etc, etc.
How about starting with the volume measurements, weighing them as you go along and making a note of them? You might find that once a loaf is completed, you may want to adjust the weights a little (eg. the hydration may need to be a little higher or lower next time). But next time you can use your weights to calculate the recipe, and even calculate as bakers' percentages if you want to size up or down.
In addition, some books will tell you *how* the measures were obtained in the recipes, which can help you get a slightly more accurate result.
colin. I agree with what you wrote. just looking for proper starting point For conversions. I have been keeping notes on each loaf and tweaking as I go.
Charts and tables on the Internet all differ somewhat.
what I have been able to find that seems to be consistent I wrote below. Who knows if it is correct.
1 cup white bread flour. 125 g
1 cup whole wheat flour. 120g
1 cup rye flour 102g
On on another note. In that same book on Sourdough. Beth makes reference to a dry culture starter from gold rush sourdough. i looked for dry culture starter in the stores. No luck. Any thoughts?
http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
The problem with using volume measurements for dry things like flour is the variability it can produce - your flour may be packed more densely than mine, you might scoop differently than me, etc, etc.
How about starting with the volume measurements, weighing them as you go along and making a note of them? You might find that once a loaf is completed, you may want to adjust the weights a little (eg. the hydration may need to be a little higher or lower next time). But next time you can use your weights to calculate the recipe, and even calculate as bakers' percentages if you want to size up or down.
In addition, some books will tell you *how* the measures were obtained in the recipes, which can help you get a slightly more accurate result.
Hope that helps,
Happy baking, Colin
I had found that page, but grams are not listed.
colin. I agree with what you wrote. just looking for proper starting point For conversions. I have been keeping notes on each loaf and tweaking as I go.
Charts and tables on the Internet all differ somewhat.
what I have been able to find that seems to be consistent I wrote below. Who knows if it is correct.
1 cup white bread flour. 125 g
1 cup whole wheat flour. 120g
1 cup rye flour 102g
On on another note. In that same book on Sourdough. Beth makes reference to a dry culture starter from gold rush sourdough. i looked for dry culture starter in the stores. No luck. Any thoughts?
john
Simple google search took care of Goldrush. Ordered a packet.