All baking recipe ingredients should be in weight, not volume. - eviltoast

I’m tired of guessing which country the author is from when they use cup measurement and how densely they put flour in it.

  • finestnothing@lemmy.worldEnglish
    5·
    19 hours ago

    The book “flour water salt yeast” is awesome for a lot of reasons, one of them is that all of the recipes are in grams, us volumes, and bakers percentages. I primarily use the grams measurements, but the bakers percentages makes it much easier to scale recipes up or down