Weighing In

Weighing In

I consider myself to be an amateur baker at best. And that may be overestimating my knowledge and abilities. When reading this post, bear that thought in mind.

In the comments section of a recent cake recipe in the New York Times cooking app, Yotam Ottolenghi, a highly respected chef and restaurant business owner, made the following statement.  “As with any baking project, you should weigh your ingredients in grams for the best results”. Who am I to argue that not to be true.

But that said, I have to admit that I find weighing ingredients to be a painful process and additionally it seems to slow down the preparation process. On one hand, I get it. Flour in particular can certainly weigh differently by volume. Perhaps it’s true for cornstarch or other such ingredients with the same consistency and make up as flour. But to a degree that it totally blows up the end product?

I am going out on a limb here but I would bet that a teaspoon of salt is going to come in pretty close to the same weight every time. I would think that you would find the same weight to volume result for sugar, salt, and spices.

Bread and cake baking is where you consistently see grams vs ounces listed and perhaps there is a greater degree of accuracy needed. But I firmly believe that in many if not all baking situations, knowing the correct consistency and feel of the dough is the guide for the proper ingredient amounts. For crust, I find that I know when I have the right balance of ingredients when the dough feels right. To me that is the ultimate guide. Unless I have no choice because only metric measurements are in the recipe, I am sticking with the imperial measuring system.

So for all who find this stance as heresy, sorry (not sorry). And please show me the error in my thinking in the comments section. Let it be said, let it be done.

No Comments

Post A Comment