>From: Barbara Ross <BarbaraRoss@comcast.net>
>Subject: Weighing to bake
>Date: Sun, 15 Sep 2002 13:34:19 -0400
>I would LOVE to bake bread by weighing ingredients as the few times I
>have, it's worked out great and it's much easier. The scale I have has
>a top large enough for a bowl. You put the item in til the weight, hit
>the button and it's back to zero and add the other item. No cups or
>spoons to clean up. And the end result is much better. Just one problem:
>most recipes come in cups, not ounces or grams, so how do we weigh when
>the recipe says to measure???
>
>Barb Ross
The best way to determine the weight of baking ingredients is to refer to
the nutrition label on the package. See my response to Steven Leof's
question for some examples for liquids and flour. The weight of flour will
be given in grams per 1/4 cup; usually around 30g. Here is some data for
sugar: brown, 3.2g/tsp; granulated, 4.2g/tsp; and powdered,
8g/tbsp. Ordinary table salt is 6g/tsp.
Howard Larson