So I would like to start compiling recipies that are built based on weight for ingredients instead of by measure. Where is the best place to start finding these, are there any great books out there that go this route? Are recipies by wieght better than by measure?
Very easy to convert the recipes you have. I convert measurements using Google all the time - particularly when it comes to butter in US recipes - I'll never understand why they persist in measuring butter in cups, it's completely impractical!
This site is particularly helpful for conversions: http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
I have Alton Brown's baking book and his recipes are all by weight. I LOVE my kitchen scale. I mostly do WASC so I don't have a ton of measuring but I measure all my stuff for my BC by weight. I also place my pans on the scale and fill them to weight as well
It saves a lot of mess and cleanup.
The Cake Bible has a pretty spot-on conversion chart for just about any baking ingredient you'd want to use. I've personally converted all my family recipes to ounces and compiled them in Excel. I simply hit the number of servings I need and blammo, perfect calculations. Anyway, all my weights came from the Cake Bible and they have all been perfect.
Jen
Quote by @%username% on %date%
%body%