Very very interesting. I never thought standard was also called "avoirdupois". Which is French for "having weight", and the French created metric. All this is so confusing .I use avoirdupois and standard because that's what I've used my entire life. Metric is much easier in its base10 logic, but for some reason we've never adopted it.
What a coincidence, that's exactly what I have been doingI am a fan of metric over pounds and ounces. Metric makes it so simple to cut recipes down or increase them. It just makes more sense all around.
I am also converting my recipes as I go from volume to weight measurements where appropriate.
See my reply below, but how do adjust for the different flour weights? Whole wheat flours and AP flours all measure differently. Add bread flour in, and that’s a whole different weight. Then add all the gluten free flours, and you’ve got a real mess! Do most types of flour weigh about the same across brands? Am I making sense?I mostly weigh in grams because that is how I was taught in school and it is just more accurate for baking. If a recipe is in cups sometimes I will convert to weight and sometimes I will use my metric measuring cups. I rarely use imperial.
I still haven’t figured out the baker’s ratio or how to use it. Maybe because I flunked math every year since the second grade?Because I have lived in Canada since 1985, I use metric. However, I only measure when I bake, and then I use baker's percentages, which are all weighed on a scale.
See my reply below, but how do adjust for the different flour weights? Whole wheat flours and AP flours all measure differently. Add bread flour in, and that’s a whole different weight. Then add all the gluten free flours, and you’ve got a real mess! Do most types of flour weigh about the same across brands? Am I making sense?
See my reply below, but how do adjust for the different flour weights? Whole wheat flours and AP flours all measure differently. Add bread flour in, and that’s a whole different weight. Then add all the gluten free flours, and you’ve got a real mess! Do most types of flour weigh about the same across brands? Am I making sense?
This is GREAT! A bit labor intensive as far as typing and clicking and waiting for the page to load (my wi-fi sucks here), but well worth the effort! THANK YOU!The USDA maintains a database of foods with their weights and nutritional information. You can download it or the app, or search it online.
https://ndb.nal.usda.gov/ndb/search/list
The nutrition label on all flours will tell you how much a specific volume measure equals. e.g. on King Arthur All Purpose Flour, the nutrition label states ¼ cup (30 grams). So you can extrapolate that to 120 grams/cup. Of course that requires a little multiplication.
Actually, I think all foods show that weight to volume relationship.
The USDA maintains a database of foods with their weights and nutritional information. You can download it or the app, or search it online.
https://ndb.nal.usda.gov/ndb/search/list