Sujet : Re: OT: "I'm Worried About Graham". 🙏
De : g.stereo (at) *nospam* shaw.ca (Graham)
Groupes : rec.food.cookingDate : 09. Nov 2024, 19:13:15
Autres entêtes
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On 2024-11-08 7:19 p.m., Michael Trew wrote:
On 11/8/2024 10:50 AM, Graham wrote:
On 2024-11-08 4:56 a.m., S Viemeister wrote:
On 08/11/2024 03:47, Bruce wrote:
>
I don't think weighing's more work than measuring 1-1.5 cup, leveled.
>
Agreed. More accurate, and less washing up.
I have both a kitchen scale and a sifting attachment for a kitchen-aid mixer with a digital scale, but I hardly use them. Old habits die hard, and most of my recipes are in regular cup measure. Some recipes like biscuits, I don't even measure, I eyeball everything.
The nail in the coffin for cups goes back 30 years or so when I was
trying to make Coccodrillo for the first time. This is an Italian
bread with a 110% hydration. The recipe used weights for the flour
but cups for the liquids. However, I used a Canadian 250ml cup but
the recipe was in an American book using a 236ml cup. You might think
that 14ml shouldn't make that much difference but it did and I had to
discard the slop.
Here's what the bread looked like when I got it right:
https://postimg.cc/18Dxf2Xx
That bread looks really good. Would you mind posting the recipe?
I've posted the recipe but for some reason it hasn't appeared.
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