I'm thinking of converting to weighing my ingrediants as I lost count last night as to how many cups of flour I had put into my bowl (got distracted) and thought that if I had it on a scale that wouldn't be a problem.
Any other reasons to bake by weight?
Some of you bake by weight and not by cups-how do you do this if the recipe is listed by cups? Do you weigh a cup of flour and from then on use that weight to go by, or is there a standard weight for flour, sugar, etc?
I find cooking by weight to be much easier, faster, and more accurate. I use the Cake Bible most of the time, which lists ingredients both by volume measurements and weight.
Shirley Corriher has a book out called "Cookwise" and that has a wonderful chart that lists weights of all sorts of baking products. 1 cup of shortening, 1 cup of butter, 1 cup cake flour, 1 large egg, etc. I find it helpful when I want to fool around with making my own recipes.
In the Well Decorated Cake, Toba Garrett lists the following:
Four, confectioner's sugar, cocao powder: 1 cup-= 110 grams
Granulated sugar: 1 cup = 230 grams
Butter, Margarine, shortening: 1 cup =230 grams ( I know from experience that 1 cup hi-ratio shortening weighs 6.5 oz, which is less than regular shortening)
1 large egg= about 50 grams (without the shell)
corn syrup and molasses: 1 cup = 336 grams
Here is a web site that list ingredients by weight for you hope this helps
http://www.fareshare.net/conversions-volume-to-weight.html
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