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No, you get goofy measurements like these converting weights / baker's percentages to volume. Yeasts are one thing, but salt is much worse. You can get roughl
by MegaDeKay 7y ago
No, you get goofy measurements like these converting weights / baker's percentages to volume. Yeasts are one thing, but salt is much worse. You can get roughly twice as much salt per volume in table salt vs. common kosher salts. I have a jeweler's / drug dealer scale that can weigh small amounts very accurately. If I scale a loaf up or down, I have complete confidence in a repeatable result.
Baking is not like other types of cooking where you can adjust as you go.
- mikepurvis 7y agoSome baking isn't— I follow the recipe closely when it's time to make a cake or cookies, but bread is super flexible (same for rolls, buns, pizza crusts etc). As long as I get half a tablespoon of coarse salt and a 1 1/4 to 1 1/2 cups of water per loaf, everything else works itself out based on feel. May not be as repeatable as if I was in a bakery and needed to deliver identical loaves every time, but I've been cranking out delicious bread for my family for a decade and never had an issue just adding flour under it feels right.