March 7, 2008 - 9:26am
Flours and measurements
New here and to baking bread. I've been using all purpose unbleached flour are there any adjustments I should be making when a recipe calls for bread flour or all purpose flour? Aslo is there any conversion charts on this site, I've noticed some recipes are given in pounds instead of cups, how many cups in a pound, grams in a tablspoon, etc? Thanks in advance
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Hi Fladad,
The main difference between AP and bread flour is gluten; bread flour has more. When making bread it's not a HUGE deal to substitute one for the other in a recipe. You may not get as nice a rise substituting AP for bread flour and the resulting loaf will not be as chewey. Some dough/bread types really benifit from the high gluten levels that bread flour has (IE: pizza dough).
As conversion goes here is a link to a conversion chart. For consistancy between batches however it is recommended to get a scale that can weigh ounces/grams and measure ingredients by weight. Humidity, type of flour, and how densly packed it is are all factors that can make "cups" of flour weigh very different ammounts.
If you haven't checked them out yet do read through the lessons that Floyd has put on this site. They will give you a better understanding about bread and baking it.
Thanks for the info, will use it soon
Below is a link to a chart which will have all the information you want.
If there is something missing just ask Iam sure the other posters will have the answer
http://www.nbicomputers.com/puff/chart.pdf
This is exactly what I need. I'm saving it on my computer and printing a copy for my refrigerator.
Rosalie
Norm! What else do you have out there?
Rosalie
sometimes i can edit a post and sometimes like this the edit function seems to be gone
if you are using a windows pc you can right click the link and then left click on "save target as" and it will download a copy on to your computer for thouse that did not know. im not sure how to do that for an apple Pc.
Rosalie over 25 years of working in bakeries i have tons of stuff. so much i would have to make my own web site and even it would take god only knows how long to get it all up and running.
if you (or anybody elce for than matter) posts something that they want if i have it i will eather post it or as i have done here upload it to a folder on me web host and link to it.
also i could e-mail stuff direct to your (or again anybody's) e-mail just email me what you want and i will get to it as time permits.
I believe edit goes away once someone replies to your post.
That explains why, in my two consecutive posts above, I can edit the first (older) but not the second. Is there any reason why it should be this way?
Rosalie
The reason is that if someone replies to you, then the comment they reply to remains fixed. If wouldn't make sense if I replied to your comment on cherries and then you changed it to be about apples, would it?
I should add that I didn't develop the software to be this way, other folks did, but I understand why they did it this way.
The solution is to think twice and always preview your post before posting.
These charts are great! I have always used cup and teaspoon measurements and would like to save this info for future recipe translations. I'm new to this site and was wondering if you know of a way I can set a a folder or something on the site where I can refer back to your posts?
Thanks.
Marni
If your browser opens the .pdf in an Adobe type of window look for the save as or save file option. Save it to your computer as a .pdf
Mike
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Redundancy is your friend, so is redundancy
I'm embarrassed to admit this, but I'm borderline computer illiterate, so I'll have something new to learn because I'm sure I'll need these charts.
BTW- great tagline!
Marni
Oh, I'm sorry I screamed, but I'm so thankful to both Floyd and nbi for giving us data to help on converting. That multiplication trick is a winner, for sure. Again, thanks so much!