Weight & Volume Measurements – Which Is Correct?

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Weight & Volume Measurements – Which Is Correct?

Bakers in America and chefs here in Ireland tend to use volume measuring devices (spoons and/or cups) for all ingredients. There is a problem with this method when trying to measure ingredients accurately. Example: flour settles over time resulting in an inaccurate measurement.

As bakers, it is essential that we weight ALL the ingredients very accurately, so we NEVER use anything other than a digital gram scales. We weight everything, including liquids, otherwise it would not be possible to guarantee consistent results. It is a simple system – remember there are many types of cups including; breakfast cups, tea cups, coffee cups, espresso cups and mugs. (HINT: Purchase an electric or battery operated [not button battery] digital scales and weight EVERYTHING).

TYPES of WHEAT FLOUR available to the HOME BAKER

  1. Strong (Bakers) Flour - Produces a strong gluten and is suitable for yeast bread .
  2. Plain - In Ireland plain flour is not always plain because many brands contains baking powder. Always read the ingredient panel.
  3. Self raising - This flour does contain baking powder and should not be used unless the recipe specifically states self raising flour.
  4. Wholemeal - Usually 100% of the wheat grain and is ideal for soda bread - is NOT suitable for yeast bread.

When you join one of our courses we give you full details on each flour, the differences between each and most importantly which type of flour you should use in your recipe. For instance do you know that not all plain flour is actually plain?

OVEN BAKING TEMPERATURES:

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Units of Measure - Dry Measure Equivalents:

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© copyright Derek O’Brien, Baking Academy Ireland, Dublin