RE: What are you cooking/eating right now?
August 7, 2016 at 11:55 am
(This post was last modified: August 7, 2016 at 11:56 am by Jackalope.)
(August 6, 2016 at 9:57 am)Nymphadora Wrote: I would love a KitchenAid mixer. That and a true Baker's scale.
True fact: the weight of flour is heavier in the summer than in the winter so a cup of flour will weigh more depending upon the amount of humidity in the air. This is a big reason why family recipes made primarily in the winter, will taste differently than when made in the summer.
I still have my textbook from pastry arts school 15 years ago, but I can't make many of the recipes in it because all dry ingredients are weighed out instead of measured.
A good, high quality baker's scale will run upwards of $300 or more.
(shit I meant to post this yesterday but I was stoned and just closed the lid on my laptop)
Yeah, I weigh flour, using a $25 digital kitchen scale that I originally bought for weighing grain and hops for brewing ale. I keep sticky notes inside my dry goods cabinet for conversion from volume to weight.
It's my understanding that the weight will also vary depending in the type of flour you use as well. Everything I know how to make just uses all purpose white or wheat flour though.
I know scratch baking is a bit of a dark art. I'm interested in learning but my interest lies more towards savory pastry.