tag:blogger.com,1999:blog-918617348586647852.post7360818547256875335..comments2024-02-05T02:58:51.280-08:00Comments on ring-a-lings: A Matter of Some Measure: Flour Power!Patricia Klinehttp://www.blogger.com/profile/01357789973936857513noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-918617348586647852.post-34457693743608585912011-08-18T17:42:06.479-07:002011-08-18T17:42:06.479-07:00em,
that's so funny! I actually had the same...em, <br />that's so funny! I actually had the same problem with that cookbook! That is one author that I didn't hear from and I even emailed someone who used to work with her at Craft but of course she didn't know because they scale everything in a commercial kitchen. She said she always uses spoon and sweep so give that a try. But start with a recipe that isn't too elaborate or uses expensive ingredients in case it doesn't turn out well using that method. Send me your email address (I won't publish it) and if I ever find out I will let you know. Take care.Patricia Klinehttps://www.blogger.com/profile/01357789973936857513noreply@blogger.comtag:blogger.com,1999:blog-918617348586647852.post-66852511308535832522011-08-18T17:24:41.490-07:002011-08-18T17:24:41.490-07:00Patricia,
Thank you so much for your kind reply!
I...Patricia,<br />Thank you so much for your kind reply!<br />I really appreciate your willingness to help.<br />The book is 'The Craft of Baking' by Karen DeMasco and Mindy Fox.<br />Do you think you may be able to figure it out?<br /><br />Thanks again for your consideration!emnoreply@blogger.comtag:blogger.com,1999:blog-918617348586647852.post-42555693131273164062011-08-18T15:36:12.452-07:002011-08-18T15:36:12.452-07:00em,
hello! thanks for your comment! you can email...em,<br />hello! thanks for your comment! you can email the author of the cookbook -- I have had good luck in doing just that. I'm always amazed but thankful when they reply. If you want to respond with the name of the book, perhaps I can help you figure it out.Patricia Klinehttps://www.blogger.com/profile/01357789973936857513noreply@blogger.comtag:blogger.com,1999:blog-918617348586647852.post-4538320721212611122011-08-18T08:38:35.162-07:002011-08-18T08:38:35.162-07:00Hello Patricia!
Thank you so much for your helpful...Hello Patricia!<br />Thank you so much for your helpful and informative post!<br />I wish measurements in weight were more commonly used, and find it very frustrating when even the measuring method (of flour, at least) is not mentioned.<br />I just received a new cookbook, and am really looking forward to trying the recipes, but unfortunately there is no indication as to how the flour was measured by the author.<br />Is there any way I can find out? <br /><br />Thank you for tackling the most prickly baking question of all. (one of them, anyway...)emnoreply@blogger.comtag:blogger.com,1999:blog-918617348586647852.post-2948446446733341302009-05-30T19:08:15.026-07:002009-05-30T19:08:15.026-07:00From ringalings
to anonymous:
Yes, they are very ...From ringalings <br />to anonymous:<br />Yes, they are very charming and so enthusiastic about baking. It was great fun to get to hear them speak about their baking adventures and to talk to them a bit before they spoke. I will publish a post about them soon.Patricia Klinehttps://www.blogger.com/profile/01357789973936857513noreply@blogger.comtag:blogger.com,1999:blog-918617348586647852.post-87361736947789429122009-05-30T18:41:18.992-07:002009-05-30T18:41:18.992-07:00Patricia, how wonderful that you were able to conf...Patricia, how wonderful that you were able to confirm the measuring method directly from the source! Were the <br />Baked boys as charming in person as on TV? Thanks so much for clearing this up! I'm am making a note in the book right now.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-918617348586647852.post-49301812910919660982009-05-29T09:36:35.046-07:002009-05-29T09:36:35.046-07:00P.S. I have noticed that Ina on the Barefoot Conte...P.S. I have noticed that Ina on the Barefoot Contessa TV show seems to use dip and sweep. She seems to level everything with her finger, too! <br />I am too anxious of a baker for that. :)Rachelinohttp://scratch.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-918617348586647852.post-91474812611337352532009-05-29T09:33:48.855-07:002009-05-29T09:33:48.855-07:00Patricia! Again we were at another Omnivore event ...Patricia! Again we were at another Omnivore event together, but I failed to catch you and say hi afterward!<br />Interesting that you caught the very same discrepancy that Mat and Renato did - the two different measuring methods used by the sister publications Bon Appetit and Gourmet. I have noticed that, too, on epicurious. As I said last night, at least the epicurious reviews can guide you a little bit. I always prefer recipes with weight equivalents (but I am huge Rose Levy Beranbaum fan, and she is crazy precise), but when they aren't there and I try a recipe "blind" (i.e. with no measuring instructions), I agree with the Baked boys and Flo and Shriley and yourself....SPOON AND SWEEP. And I usually take the extra measure of stirring the flour with a whisk before spooning to reduce the chance of getting clumps or streaks. <br />Excellent post, Patricia!Rachelinohttp://scratch.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-918617348586647852.post-5245526958743959602009-05-28T22:24:30.176-07:002009-05-28T22:24:30.176-07:00From ringalings:
To anonymous:
I had the pleasure...From ringalings:<br /><br />To anonymous:<br />I had the pleasure of hearing Matt Lewis and Renato Poliafito speak at Omnivore Books on Food tonight (5/28). I confirmed that they measure flour by spoon and sweep method. Thanks for your comment.Patricia Klinehttps://www.blogger.com/profile/01357789973936857513noreply@blogger.comtag:blogger.com,1999:blog-918617348586647852.post-24760559302649308192009-05-26T17:18:28.085-07:002009-05-26T17:18:28.085-07:00Thanks for this compilation of measuring technique...Thanks for this compilation of measuring techniques! I also prefer to weigh flour, and wish more recipes specified weights. You mentioned that the method used in "Baked" was spoon and sweep, but actually the book states, "We measure dry ingredients by scooping into the cup from another larger cup, then leveling to the top of the cup." Although not crystal clear, it seems that this method would yield more flour per cup than lightly spooning and leveling.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-918617348586647852.post-22496323931910028622009-05-21T20:19:23.409-07:002009-05-21T20:19:23.409-07:00I LOVE my scale, and if I want a consistent bake, ...I LOVE my scale, and if I want a consistent bake, I ALWAYS use it. <br /><br />:)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-918617348586647852.post-19093797159325492292009-05-18T19:03:00.000-07:002009-05-18T19:03:00.000-07:00Pat,
Wow--A scientist could not have done a better...Pat,<br />Wow--A scientist could not have done a better job explaining this phenomena. Very detailed and precise article--I really liked it--also lots of good resources. <br /><br />Shirley#1sisterhttps://www.blogger.com/profile/18155811312012991688noreply@blogger.com