Why You Should Make the Switch to Weighing Ingredients

Let’s discuss why you should switch to weighing ingredients when baking. When you bake a cake, bread or cookie recipe, it’s not uncommon to get varying results from batch to batch.

A famous thing to do is to blame the weather, especially when making bread.  The recipes for a basic white bread often say something along the lines of: “use between 2 3/4 – 3 1/2 cups of flour.” This often results in a soggy interior or a heavy, dense loaf.

This is not uncommon to see. Every American baker has struggled with bread recipes using these variations in flour.  Even with solid measurements like 3 1/4 cups, there seems to be the need to add more and more flour. In comes using a digital scale versus cups.

I started watching British baking shows while recovering from an illness and noticed they always weighed their ingredients.  I started poking around and found that most countries (like 95%) weigh their ingredients and use the metric system.  We are the lazy ones who rely on cups and spoons. 

This would be okay if we could consistently measure our ingredients.  But then there is the fact that each brand of flour, sugar and other dry ingredients can weigh different amounts in the same measuring cup.  I put it to the test.  Pictured below were my results with just few common ingredients I use: flour, sugar, and walnuts.

The sugar was the most surprising to me. And when you are trying to cut calories, that variation in cup to cup can mean hundreds of unwanted calories in a recipe.

Once I began the switch to weighing ingredients, I have had excellent results on things I struggled with for years.  Bread is fabulous every time. I will continue to provide American measurements for everyone.  However, my baking is all done through weighing ingredients, so your results may differ if you continue to use cups and spoons. 

Keep in mind if you want the same results I get, especially with breads, invest in a digital scale.  You can get them for around $10 and you’ll be thrilled with your baking from this point on.

Switch to Weighing Ingredients
Switch to Weighing Ingredients
Switch to Weighing Ingredients
Switch to Weighing Ingredients

 

You May Also Like:

Simple and Easy Whole Wheat Dinner Rolls

Fluffy whole wheat dinner rolls are my favorite bread, currently. They are just as delicious as the farmhouse dinner rolls I've made for years. However, I've started using whole wheat flour more in my diet for the added benefits of whole grains. Within months, my...

Fabulous Buttermilk Cinnamon Rolls You Have to Make

Did this giant up close photo of fabulous buttermilk cinnamon rolls get your attention? Good, because they are so easy to make. I adore cinnamon rolls. They could be one of my favorite things to eat. Or maybe pumpkin pie. It's a close tie. When you begin dieting, you...

Tempering White Chocolate Made Easy

Tempering white chocolate doesn't have to be difficult. But exactly what is it? White chocolate is cocoa butter with milk and sugars added. Some people argue it's not chocolate at all because there is only cocoa butter, not actual cocoa in the candy. That's up to you...

More Ways to Connect!

Do you want to share your results?  Do you have more questions on this recipe?  Did you find an error?  We want to help and we appreciate yours.  Please contact us.  We love hearing from you!

Follow Us:

Comments:

0 Comments
Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest