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Old 02-12-2014, 11:34 AM   #11
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Originally Posted by RPCookin View Post
There is not even any set standard weight for a cup of flour. That changes by water content, and whether it's been sifted or not. That's why most bread recipes here either specify weight, and they give a starting point, then tell you to add 1 or 2 ounces at a time until the consistency of the dough is right. Recipes which specify cups of flour also give a rough starting point, then you add about 1/4 cup at a time. It takes some experience to know what is meant by "right". It's one of the reasons why a good baker is as much an artist as a cook.
Here is a link to a "Butter Converter" that seems to work okay. Converter link
So true. And it does takes failures as well as successes to learn when the dough is "just right."
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Old 02-12-2014, 11:51 AM   #12
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Thank you Rick for that excellent link. Most helpful. I have bookmarked it into my recipe folder
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Old 02-12-2014, 12:23 PM   #13
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Thank you Rick for that excellent link. Most helpful. I have bookmarked it into my recipe folder

Keep in mind the difference in US vs. other stick of butter sizes.
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Old 02-12-2014, 04:29 PM   #14
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It's good to see you were in good hands when I abdicated and wandered off to work, Menumaker
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Old 02-12-2014, 04:39 PM   #15
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No worries PF. I'm grateful to you all. Hope your day went well. I'm off to bed now so Nite nite all xx
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Old 02-13-2014, 10:17 PM   #16
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Originally Posted by menumaker View Post
Fair question PF. I should have said that I was thinking of dry weight as in flour, sugar. Liquids arn't a problem. Not sure about butter. Any suggestions?
1 pound of butter is 2 cups. So

1 cup of butter = 227 grams
1/2 cup of butter = ~119 grams = 1 "stick" of butter
1/4 cup of butter = ~57 grams
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Old 02-14-2014, 07:06 AM   #17
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You can ALL be proud of me: I have found in town and bought a set of CUP measures! Thank you all for helping me understand the measure method versus the weighing kind. It was always sort of 'out there' for me but now I don't have to guess anymore............just take my set of shiny 'cups' and I'm good to go...........can't wait to choose a recipe now. Glad I found out about your butter 'sticks'
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Old 02-14-2014, 09:03 AM   #18
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You can ALL be proud of me: I have found in town and bought a set of CUP measures! Thank you all for helping me understand the measure method versus the weighing kind. It was always sort of 'out there' for me but now I don't have to guess anymore............just take my set of shiny 'cups' and I'm good to go...........can't wait to choose a recipe now. Glad I found out about your butter 'sticks'
You are going to have so much fun working with American recipes. Congratulations! Did you forget the spoons?
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Old 02-14-2014, 10:08 AM   #19
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Nope. They came with the set. Didn't expect to find them over here in rural France and thought i would be buying them online but, there you go., and in a bargain shop as well.
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Old 02-14-2014, 10:37 AM   #20
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Nope. They came with the set. Didn't expect to find them over here in rural France and thought i would be buying them online but, there you go., and in a bargain shop as well.
You hit the jackpot then. You not only got what you were looking for, but saved on shipping charges as well.
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