Need an accurate conversion chart for baking

[Thomas]

Everything I see is different.
All recipes.com says one cup dry is 128g
Bread baking for beginners book says 225g
Elements of pizza book says 225g
Sallys addiction says 126g

Wtf am I missing?

I would like a good chart.

I see 1 cup is 8 oz times 28.35g equals 226.8
I have been failing.

[Hank Rogers]

Why not get a decent scale, they're cheap. Then you could determine
your own conversion for your specific ingredients.

In case it applies ... keep in mind that ounces of weight and
ounces volume are not the same, except for water.

[Bruce]

On Wed, 8 Jul 2020 13:57:03 -0700 (PDT), Thomas <cano...@gmail.com>
wrote:

It depends one cup of what. One cup of lead or one cup of feathers?

[Thomas]

I have a good scale but when a recipe calls for 1 cup at a wierd number do i use a cup or their grams?

[Thomas]

Bruce, one cup ap flour. It is not apples oranges.
Just looking for a real baking chart that is not all over the place.
You do not bake.
I know bread flour is heavier than ap.

[Pamela]

On 21:57 8 Jul 2020, Thomas said:
>
> Everything I see is different.
> All recipes.com says one cup dry is 128g
>
> Bread baking for beginners book says 225g
> Elements of pizza book says 225g

They both say (towards the end of each book), 1 cup is 240 ml.

> Sallys addiction says 126g
>
> Wtf am I missing?
>
> I would like a good chart.
>
> I see 1 cup is 8 oz times 28.35g equals 226.8
> I have been failing.

A cup measures volume. Those gram quantities are weights.

This equivalence will change depending on the ingredient.

[Bruce]

On Wed, 8 Jul 2020 14:55:08 -0700 (PDT), Thomas <cano...@gmail.com>
wrote:

>Bruce, one cup ap flour. It is not apples oranges.
>Just looking for a real baking chart that is not all over the place.
>You do not bake.

I've baked more bread than most here.

[Thomas]

Bruce, give me a recipe for white simple bread with some conversions, ie i cup equals how many grams on my scale.
I need a good reliable starting point.
Made some good bagels but maybe they can be better with good measurements. Used barley malt and I am thrilled.
What happens if i under knead compared to over?

[John Kuthe]

Underkneading does not develop the gluten as well, resulting in a loose batter or dough. 10+ years of professional backing experience!

John Kuthe...

[Ro...@home.now]

On Wed, 8 Jul 2020 13:57:03 -0700 (PDT), Thomas <cano...@gmail.com>
wrote:

Try this.
https://www.howmany.wiki/vw/

[Ed Pawlowski]

On 7/8/2020 5:50 PM, Thomas wrote:
> I have a good scale but when a recipe calls for 1 cup at a wierd number do i use a cup or their grams?
>

Given the variance of weight I'd us volume. I would though, check the
weight and if it is OK, use that weight next time.

I also trust King Arthur over some unknown on the intenet
https://www.kingarthurflour.com/learn/ingredient-weight-chart

[Bruce]

Yes, you might not get a nice even rise.

[Thomas]

KA says 120g cup. Should I use 120 g or a packed cup of 3 million g?
When I get this I will know by feel but I gotta have a real start.
Title, I need a real chart.
Show 3 charts that agree.

[Thomas]

Its like why did my bagels come out amazing but bread is dense. Gargage quality.

[Bruce]

On Wed, 8 Jul 2020 16:23:59 -0700 (PDT), Thomas <cano...@gmail.com>
wrote:

I'd trust KA. Or else follow a recipe that uses grams and weigh your
flour. Weighing's a bit more precise until you get a feel for it.

[Bruce]

On Wed, 8 Jul 2020 16:26:09 -0700 (PDT), Thomas <cano...@gmail.com>
wrote:

>Its like why did my bagels come out amazing but bread is dense. Gargage quality.

How much flour and liquid did you use?

[Bruce]

On Wed, 8 Jul 2020 16:23:59 -0700 (PDT), Thomas <cano...@gmail.com>
wrote:

Trust KA. A cup of flour is 120 grams and a cup of water is approx.
240 grams.

[Mike Duffy]

On Wed, 08 Jul 2020 23:01:35 +0100, Pamela wrote:

> A cup measures volume. Those gram quantities are weights.
> This equivalence will change depending on the ingredient.

True. And as Cindy pointed out here a few weeks ago, even the same
substance (the example was salt) can have a different effective mass
density depending on the size of the crystals.

The effective mass density of course depends primarily on the intrinsic
mass density of the particular substance involved, as you said above. But
it also depends on the shape of the particles AND on the size (& shape)
distributions as well, because of how the pieces fit together when left
to chaotic positioning.

(Yeah sure, in theory for salt it would be perfect if the grains could be
packed in perfectly cubic arrays.)

Salt is actually a bad example, because the particles are crystals of
uniform size and shape (cubes). Nonetheless, there is enough variance to
yield a measurable effective difference in mass density between 'kosher'
and 'table' salt, due empirically to grain size.

[Bruce]

On Thu, 9 Jul 2020 02:26:49 -0000 (UTC), Mike Duffy <bo...@nosuch.com>
wrote:

Hey Mike, write a book about it.

[graham]

Look for a copy of "The Baker's Manual" by Amendola and Rees. They give
conversion tables for every baking ingredient under the sun.
For example: If you spoon flour into an American standard cup (236ml)
and then level off, the weights for these flours are as follows-
AP 4.25oz
Bread 4.75oz
WW 4.5oz
Cake 4oz

However, a few months ago I weighed cups of flour and the results were
posted on the bread group. Here is that post:

"I've just made a couple of kg of bread dough from a newly opened bag of
flour.
I used a 250ml measuring cup as a handy scoop to put the flour into a
bowl on the scale and was astounded when it weighed 175g. A lot of US
recipes use a 4oz/114g equivalence but as many devotees of weighing will
attest, it all depends on how you fill the cup.
That 175g measure equates to 168g for a 236ml US cup.
I then used a whisk to stir up the flour in the bag and spooned the
flour to fill the cup. That weighed 134g (126g US).
No wonder my elderly neighbour complained that she couldn't make decent
pastry as she used volume measure."

[graham]

But it all depends on how you fill the cup!!!!

[Hank Rogers]

Good idea. And you can write the epilogue for the book. <sniff>

[Bruce]

And of the humidity. But you generally have to adjust a bit anyway,
even if you weigh.

[Gary]

I make "feather soup" fairly often. :)

[Cindy Hamilton]

On Wednesday, July 8, 2020 at 4:57:07 PM UTC-4, Thomas wrote:
> Everything I see is different.
> All recipes.com says one cup dry is 128g
> Bread baking for beginners book says 225g
> Elements of pizza book says 225g
> Sallys addiction says 126g
>
> Wtf am I missing?

The fact that the conversion for people in Louisiana is bound to
be different from the conversion for people in Wyoming?

You probably should develop your own conversion chart for the
conditions in your kitchen.

Cindy Hamilton

[Bruce]

Is that the one with Campbell's canned mushroom soup added?

[Bruce]

The conditions in people's kitchens don't explain a 126-225 gram
difference. Unless some of those people live on other planets.

[Gary]

Yet you screwed up a pizza crust about a year or so ago.
Tell that to the real bread makers here. Graham and US Janet
to name a few.

[Bruce]

I don't remember screwing up a pizza crust. Your memory's playing
tricks. Anyway, let's pretend I screwed up a pizza crust. So what?

[Gary]

Wrong. You did screw it up and asked what went wrong.
Don't all of the sudden claim to be a bread expert here
after posting no recipes or cooking claims for years.

I ASSume you've been taking lessons from your wife - the real
cook.

[Gary]

Bruce wrote:

>
> Gary wrote:
> >I make "feather soup" fairly often. :)
>
> Is that the one with Campbell's canned mushroom soup added?

It's any chicken noodle/vegetable soup. Either homemade
or commercial brand. Right at end of cooking, you slowly
drizzle one (or two) raw scrambled eggs into the soup
as you slowly stir it. Good stuff.

It thickens the soup somewhat and adds egg nutrition.

I plan to make some today.

[Bruce]

On Thu, 09 Jul 2020 07:19:39 -0400, Gary <g.ma...@att.net> wrote:

>Bruce wrote:
>>
>> On Thu, 09 Jul 2020 07:00:21 -0400, Gary <g.ma...@att.net> wrote:
>>
>> >Bruce wrote:
>> >>
>> >> On Wed, 8 Jul 2020 14:55:08 -0700 (PDT), Thomas <cano...@gmail.com>
>> >> wrote:
>> >>
>> >> >Bruce, one cup ap flour. It is not apples oranges.
>> >> >Just looking for a real baking chart that is not all over the place.
>> >> >You do not bake.
>> >>
>> >> I've baked more bread than most here.
>> >
>> >Yet you screwed up a pizza crust about a year or so ago.
>> >Tell that to the real bread makers here. Graham and US Janet
>> >to name a few.
>>
>> I don't remember screwing up a pizza crust. Your memory's playing
>> tricks. Anyway, let's pretend I screwed up a pizza crust. So what?
>
>Wrong. You did screw it up and asked what went wrong.

Sorry, you're wrong. I made cookies recently. They became one big
cookie. Maybe that's what you're confused with.

>Don't all of the sudden claim to be a bread expert here
>after posting no recipes or cooking claims for years.

I wouldn't call myself an expert and there are bigger experts than me
here. But I did make all our (sourdough) bread for many years.

>I ASSume you've been taking lessons from your wife - the real
>cook.

My wife's a better cook, I'm a better bread baker.

Sorry about your failing memory :)

[Bruce]

What if you added grated carrots? Would that add carrot nutrition?

[Gary]

Bruce wrote:
>
> On Thu, 09 Jul 2020 07:19:39 -0400, Gary <g.ma...@att.net> wrote:
>
> >Bruce wrote:
> >>
> >> On Thu, 09 Jul 2020 07:00:21 -0400, Gary <g.ma...@att.net> wrote:
> >>
> >> >Bruce wrote:
> >> >>
> >> >> On Wed, 8 Jul 2020 14:55:08 -0700 (PDT), Thomas <cano...@gmail.com>
> >> >> wrote:
> >> >>
> >> >> >Bruce, one cup ap flour. It is not apples oranges.
> >> >> >Just looking for a real baking chart that is not all over the place.
> >> >> >You do not bake.
> >> >>
> >> >> I've baked more bread than most here.
> >> >
> >> >Yet you screwed up a pizza crust about a year or so ago.
> >> >Tell that to the real bread makers here. Graham and US Janet
> >> >to name a few.
> >>
> >> I don't remember screwing up a pizza crust. Your memory's playing
> >> tricks. Anyway, let's pretend I screwed up a pizza crust. So what?
> >
> >Wrong. You did screw it up and asked what went wrong.
>
> Sorry, you're wrong. I made cookies recently. They became one big
> cookie. Maybe that's what you're confused with.

Nope. I remember. Lots longer ago than your recent cookie thing.

It could be looked up and found but I'm not going to bother.
Maybe Steve will if he hates you enough.

[Gary]

You bet it does. My soups usually do have carrots either
actually in the soup, plus used in the broth that I start with.

My last Lima Bean Soup was heavy on the carrots.

[Bruce]

Whatever. Fact is that I baked more breads than you painted houses :)

[Bruce]

Did it have lima bean nutrients?

[Gary]

Now *that's* funny.

[dsi1]

A gram is a gram is a gram whatever planet you're on. Your joke is not funny at all.

[Taxed and Spent]

On 7/8/2020 1:57 PM, Thomas wrote:
> Everything I see is different.
> All recipes.com says one cup dry is 128g
> Bread baking for beginners book says 225g
> Elements of pizza book says 225g
> Sallys addiction says 126g
>
> Wtf am I missing?
>

> I would like a good chart.
>
> I see 1 cup is 8 oz times 28.35g equals 226.8
> I have been failing.
>

the ~128g numbers are for flour
the ~225g numbers are for water

[Ed Pawlowski]

Not what he means at all. A gram is a gram, but the volume of material
to make up that gram varies with the gravity force of each planet.
Earth is 9.807 m/s2 but Jupiter is 24.79. That can explain the
differences in weight of a cup.

Conclusion: Joke remains funny

[Cindy Hamilton]

Then it's probably whether they spoon the flour into the cup or use
the dip-and-sweep method. I've always used the latter.

Cindy Hamilton

[Cindy Hamilton]

Snerk. Thanks. That's better than anything I would have said.

Cindy Hamilton

[dsi1]

Beats me if the joke if funny or not. I only took Physics 101. The point is moot anyway, everybody knows that you can't bake bread on Jupiter. My guess is that you can bake up a storm on the moon. You don't even need yeast or baking powder. You just bake it during the lunar day in a semi-pressurized chamber. Moon bread will be the biggest trend in the future.

[Hank Rogers]

Take a good whiff Fruce, then you tell us!

[Sheldon Martin]

On Thu, 9 Jul 2020 08:42:31 -0700 (PDT), Cindy Hamilton

I only need to know A, B, C, D, E, etc... cups are bra cup sizes.

[Bruce]

On Thu, 09 Jul 2020 15:39:20 -0400, Sheldon Martin <penm...@aol.com>

wrote:

>On Thu, 9 Jul 2020 08:42:31 -0700 (PDT), Cindy Hamilton
><angelica...@yahoo.com> wrote:
>
>>On Thursday, July 9, 2020 at 6:50:14 AM UTC-4, Bruce wrote:
>>> >
>>> >The fact that the conversion for people in Louisiana is bound to
>>> >be different from the conversion for people in Wyoming?
>>> >
>>> >You probably should develop your own conversion chart for the
>>> >conditions in your kitchen.
>>>
>>> The conditions in people's kitchens don't explain a 126-225 gram
>>> difference. Unless some of those people live on other planets.
>>
>>Then it's probably whether they spoon the flour into the cup or use
>>the dip-and-sweep method. I've always used the latter.
>>
>>Cindy Hamilton
>
>I only need to know A, B, C, D, E, etc... cups are bra cup sizes.

Sheldon's never ending "I am not gay" act.

[Hank Rogers]

Yes Popeye, and yoose keep track of dick diameters too.

Yoose eaten most guys knobs in brooklyn, all sizes.

Here, wipe that cum off yoose chest.

[Hank Rogers]

<sniff sniff>

[Bruce]

Hank Rogers wrote:

> Thomas wrote:
> > Everything I see is different.
> > All recipes.com says one cup dry is 128g
> > Bread baking for beginners book says 225g
> > Elements of pizza book says 225g
> > Sallys addiction says 126g
> >
> > Wtf am I missing?
> >

> > I would like a good chart.
> >
> > I see 1 cup is 8 oz times 28.35g equals 226.8
> > I have been failing.
> >
>

> Why not get a decent scale, they're cheap. Then you could determine
> your own conversion for your specific ingredients.
>
> In case it applies ... keep in mind that ounces of weight and
> ounces volume are not the same, except for water.


What about measuring flatus?

[Leo]

On 2020 Jul 9, , dsi1 wrote
(in article<d688a62d-d3e4-4b81...@googlegroups.com>):

> A gram is a gram is a gram whatever planet you're on. Your joke is not funny
> at all.

And a liter is exactly one kilogram as long as we’re talking about
distilled water at STP. Always use STP to fend off unwanted, otherworldly
debate, since STP is defined for Earth. Keep that in mind. A gram in a
vacuum would weigh a gram at STP. The more you know...

[dsi1]

You're probably right about that. OTOH, beginning bakers should be introduced to and understand the concept that the amount of liquid added to a dough is not measured by volume or weight or even mass. It's measured by the feel of dough in one's hand.

[Leo]

On 2020 Jul 10, , dsi1 wrote
(in article<23023027-9cbf-431f...@googlegroups.com>):

> You're probably right about that. OTOH, beginning bakers should be introduced
> to and understand the concept that the amount of liquid added to a dough is
> not measured by volume or weight or even mass. It's measured by the feel of
> dough in one's hand.

Makes sense to me, but I’m a rare baker. When I do bake, everything seems
to work out OK. I’ve never been worried about 40 grams in a half pound of
flour or 40 grams in a pint of liquid. Maybe that’s why I seldom bake.
Nobody asks for my product again.
I did make a rye-olive loaf once with green and black olives that people
talked about for a year or so. It might have been because of indigestion. I
forget. I got the idea from PBS and made it from a half day’s memory of
the recipe and a trip to the store.

[Cindy Hamilton]

How are beginning bakers to know what the dough should feel like?

And not all baking results in a dough. Sometimes it's a batter.

Cindy Hamilton

[Ed Pawlowski]

Just order a Feels Right Dough set from Amazon. I comes with a blob of
each, bread, pastry, pasta, pie crust. Fondle it as you mix your own.
Originally made for culinary schools, now available to you too. But
wait, there's more . . . .

[Sheldon Martin]

On Sat, 11 Jul 2020 10:19:19 -0400, Ed Pawlowski <e...@snet.xxx> wrote:

>On 7/11/2020 6:04 AM, Cindy Hamilton wrote:
>> On Friday, July 10, 2020 at 10:16:49 PM UTC-4, dsi1 wrote:
>>> On Friday, July 10, 2020 at 3:59:30 PM UTC-10, Leo wrote:
>>>> On 2020 Jul 9, , dsi1 wrote
>>>> (in article<d688a62d-d3e4-4b81...@googlegroups.com>):
>>>>
>>>>> A gram is a gram is a gram whatever planet you're on. Your joke is not funny
>>>>> at all.
>>>>
>>>> And a liter is exactly one kilogram as long as we’re talking about
>>>> distilled water at STP. Always use STP to fend off unwanted, otherworldly
>>>> debate, since STP is defined for Earth. Keep that in mind. A gram in a
>>>> vacuum would weigh a gram at STP. The more you know...
>>>
>>> You're probably right about that. OTOH, beginning bakers should be introduced to and understand the concept that the amount of liquid added to a dough is not measured by volume or weight or even mass. It's measured by the feel of dough in one's hand.
>>
>> How are beginning bakers to know what the dough should feel like?

For how long do you think one remains a beginning baker, and beginning
bakers don't work alone. A beginning baker starts as a
helper/apprentice. Home bakers really don't learn much as they are
not exposed to much, nor does anyone teach them. One can only learn
so much from You Tube. To become a proficient bread baker one would
need a year of formal training, and still learning never stops.
Oh, and making up a batch of yeast dough is the simplest part of bread
baking, really not more complex than mixing the batter for a box cake.
Like learning anything else becoming a proficient bread baker requires
experience.

[Cindy Hamilton]

Not professional bakers. Home bakers. Many home bakers learn to bake
from a cookbook.

Cindy Hamiltoln

[Thomas]

On Friday, July 10, 2020 at 10:16:49 PM UTC-4, dsi1 wrote:

> probably right about that. OTOH, beginning bakers should be introduced to and understand the concept that the amount of liquid added to a dough is not measured by volume or weight or even mass. It's measured by the feel of dough in one's hand.

This is what I am learning. Still a beginner but making fantastic pizza and bagels. Bagels boiled using malted barley in both dough and water boil
Before baking.
Keeping a journal for successe and failures.

Sallysaddiction has helped.

[dsi1]

Beginning bakers should know of the concept from the very start. It is an important, basic, idea. How are beginning bakers to know what the dough should feel like? They probably won't. So what?

You mix batters by eye. How else would you do it? How do you do it?

[Cindy Hamilton]

I follow the recipe, on those rare occasions when I bake. I make
pizza crust a half dozen times a year and chocolate chip cookies
every year or two.

Cindy Hamilton

[Bob]

My eye would hurt. I mix it with a spoon.

[Bryan Simmons]

On Wednesday, July 8, 2020 at 9:26:52 PM UTC-5, Mike Duffy wrote:
> On Wed, 08 Jul 2020 23:01:35 +0100, Pamela wrote:
>
> > A cup measures volume. Those gram quantities are weights.
> > This equivalence will change depending on the ingredient.
>
> True. And as Cindy pointed out here a few weeks ago, even the same
> substance (the example was salt) can have a different effective mass
> density depending on the size of the crystals.
>
> The effective mass density of course depends primarily on the intrinsic
> mass density of the particular substance involved, as you said above. But
> it also depends on the shape of the particles AND on the size (& shape)
> distributions as well, because of how the pieces fit together when left
> to chaotic positioning.
>
> (Yeah sure, in theory for salt it would be perfect if the grains could be
> packed in perfectly cubic arrays.)
>
> Salt is actually a bad example, because the particles are crystals of
> uniform size and shape (cubes). Nonetheless, there is enough variance to
> yield a measurable effective difference in mass density between 'kosher'
> and 'table' salt, due empirically to grain size.

It's really, really stupid when recipes call for kosher salt when regular table salt would work just as well. Table salt is a lot cheaper. They do it to seem snazzy.

--Bryan

[jmcquown]

I learned how to bake bread using my grandmothers' recipes. Handwritten
recipes and not necessarily precise measurements but the bread always
turned out well. I've baked all kinds of bread, white, whole wheat,
braided egg bread (challah), risen dinner rolls... batter breads and
yes, cakes from scratch. Family recipes. No apprenticeship and no need
for how to bake videos.

Jill

[Ed Pawlowski]

Maybe, but I don't have any table salt in the house. Kosher tastes
better without the anti-caking compound. They do it to taste better.

[Bruce]

Anti-caking compound? What about foam suppressant?

[Hank Rogers]

Yoose afraid he might sprinkle it on his ass Fruce?

[John Kuthe]

Or a beater!

John Kuthe...

[John Kuthe]

Some people like their salt to be blessed by a nonexistent God and have the $$ to make it so.

Evidence: https://www.pbs.org/video/africas-great-civilizations-origins-hour-one/

John Kuthe, devout atheist and backs it up with the facts

[dsi1]

My dad used to smoke meats using alaea salt for seasoning when I was a kid. The package said that the salt was "not intended for human consumption." I thought that was pretty odd. These days, alaea salt is pretty trendy but back in the old days, the stuff was used by the Hawaiians as a sacred salt to bless building, and spaces, and to ward off evil spirits.

https://www.amazon.com/Hawaiian-PaAkai-Alaea-Medium-Grains/dp/B00MA84WKY

[Gary]

Bryan Simmons wrote:
> It's really, really stupid when recipes call for kosher salt when regular table salt would work just as well. Table salt is a lot cheaper. They do it to seem snazzy.

I always coat steaks with kosher salt plus a few other
spices/herbs then press in on each side.
It's not a "snazzy" thing to do. It does
regulate the salt by seeing it.

Nothing fancy. Just a different version for different uses.

[Gary]

John Kuthe wrote:
>
> John Kuthe, devout atheist and backs it up with the facts

Whether you're a devout religious person (any religion)
or a devout athiest, there are no facts. It's all speculation.

No matter what you believe, just hope you guessed right.

[Pamela]

On 04:07 12 Jul 2020, John Kuthe said:

>
> Some people like their salt to be blessed by a nonexistent God and have
> the $$ to make it so.
>
> Evidence:
> https://www.pbs.org/video/africas-great-civilizations-origins-hour-one/
>
> John Kuthe, devout atheist and backs it up with the facts

If you believe in nothing then do you use nothing as a fact to back up the
belief?

[graham]

Atheism isn't a belief, it's a conclusion!