Quote from Intro:

"Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent.
In fact, it is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
-Bittman, HTCE

Friday, February 19, 2010

Quick Tip: Measuring Flour

For most recipes that call for flour, getting the right amount is crucial. Following Alton Brown's lead I always weigh my flour instead of using a volumetric cup. Weighing your flour will give you more consistent results. Kitchen scales also come in handy for all sorts of things, but that post is for another day.

On page 836 of the HTCE (p.680 of HTCEV) book Bittman has a description of different types of flour. On this page I have written down the weights of the flours for one cup (non-sifted) and one cup sifted.

Here are the numbers for your reference:
  • AP: 140g/115g
  • Bread: 160g/130g
  • Cake: 130g/100g
  • Whole Wheat: 150g/130g

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