Sentences with phrase «flour by weight»

I did measure flour by weight (4.5 oz = 1 cup) because my breads tend to be heavy or hard and I think it's from too much flour.

I feel as though I always end up using more buttermilk than they call for especially if I measure flour by weight.

This means I feed it equal parts water to starter to flour by WEIGHT (or 1 cup water, 1 cup starter and just under 2 cups flour).

Make sure you measure the flour by weight!

Still, if you're curious, my favorite mix is about half and half bread and cake flour by weight (200 grams each), or, in the case of the craggy cookies pictured above, a mix of bread flour, cake flour, and a whole grain flour like white whole wheat, sprouted wheat, rye, spelt, etc..

Should I just substitute almond flour by weight?

And did you measure the flour by weight or volume?

GLUTEN - FREE: I recently tried to make these gluten - free by substituting all - purpose gluten - free flour by weight for the all - purpose flour.

Simply measure the almond flour by weight or volumetrically (both measurements are in the recipe) and dump everything else into the blender and start blending.

Measure out the flour by weight and to that add the salt, baking powder, xanthan gum, and herbs to taste.

Try measuring your oat flour by weight for best results next time, or using about 1/3 cup less oat flour.

Try either measuring your flour by weight with a scale, or fluffing and sprinkling it into the measuring cup one spoonful at a time.

You might consider using a little over half the yeast next time to see if that helps, and we sure you're either measuring your flour by weight with a scale or fluffing and sprinkling it into the measuring cup one spoonful at a time to ensure light cups of flour.

You'll see that either measuring your flour by weight using a scale, or fluffing and sprinkling the flour into your measuring cup are the best ways to ensure your recipe turns out perfectly.

Since I don't measure flour by weight in my recipes, it's not super accurate.

Just a note on the 100 % starter question: it generally means equal amounts unfiltered water and flour by WEIGHT, not volume.

I'm thinking that because KA brand is so fine you're getting more almond flour by weight in your final cookies than one would with a coarser flour.

I have the proofer, I use the flour by weight, I use all room temp ingredients, and still am left immobilized with fear to try and fail again.

8.8 ounces flour is about 2 cups, but really, measuring flour by weight is the only way to ensure accuracy.

I measured the flour by weight, rather than cups, if that helps.

The common technique when starting a starter is to use 1 part of water to 1 part of flour by weight.

The original Jacques Torres recipe is intended to use equal parts cake and bread flours by weight.

Measuring the flours by weight is more accurate, and that's more important in pie recipes than in some other sorts of recipes, but I've included the volume measurements too if you don't have a scale.

I love this combination of whole grains — I think all breads need some plain white bread flour or they become too dense — but you can experiment with all different kinds of grains and flours by weight if you wish.

Not exact matches

For building any flour blend, you must have a simple digital scale, as measuring by volume, instead of by weight, is just too prone to error.

Start wet... use 1 to 1 flour and water by weight whole wheat flour (the coarser and more whole the better).

Each feeding should be equal amounts of water and flour, by weight.

Have been on a sourdough binge since the purple cabbage post (waffles last Sunday, bread, pictured above, by dinnertime) and loving Carri «s ratio of 1 part starter: 1 part water: 2 parts flour with 1 % salt by weight, though I back off by about 20 % on the water because it's been so humid.

I found the ratio (2 flour: 1starter: 1water:.2 salt, all by weight) to produce a * very * dense loaf.

Followed your recipe, measured by weight, made your gum free flour blend and made my first Victoria Sponge.

For example, whole wheat flour contains about six times as much magnesium by weight compared to white flour.

My guess it was either your flour blend, or measuring ingredients (always measure by weight!).

It sounds like it's worth a shot, and yes, I would leave out the cornstarch, but add in an equal amount, by weight, of the cake flour.

Go with one of my recommended flour blends, and as always I recommend baking by weight, not volume!

The most precise way to substitute for all - purpose flour is by weight (grams) not volume (cups).

Sometimes, blanched almond flour (sub 1:1 by weight) works.

Measuring by weight will ensure that you have the correct amount of flour in any recipe.

The recipes are expressed in percentages, and you can not make these blends accurately with volume (cups, tablespoons, teaspoons) measurements, as measuring by volume is incredibly imprecise and each flour has a different weight / volume.

you can probably reduce the sugar, but increasing the cocoa will make it more «cakey» — I'd say replace some of the flour with extra cocoa (do it by volume rather than weight)

Update 10/12/17: A more accurate measurement for the flour in this recipe is 14 ounces by weight.

I usually measure by weight, coconut and almond flour can be finicky when measuring.

That, and please be sure you are measuring by weight, not volume, as it is very, very easy to over-measure flours by volume.

I hope you enjoy the gnocchi, I was so happy when we finally found out the key to making gluten free gnocchi work (which is to simply replace regular flour for gluten free, but make sure to replace by weight instead of volume).

For optimum results, when combining ingredients, measure each flour or starch by weight, not by volume, as this ensures consistent results every time.

The ounces in by weight (not volume), so it is 9 ounces in weight for 2 cups of sweet rice flour.

To ensure accuracy in these cookies, I highly recommend measuring the flour and sugars by weight.

To ensure you're using the right amount of flour, we recommend either measuring by weight using a scale, or fluffing and sprinkling the flour gently into your measuring cup one spoonful at a time before leveling off with a knife.

There are so many variables than it is very hard for me to guess where you went wrong but I would always begin with your flour blend (you must use one of my recommended blends), be sure you are measuring by weight, not volume, and be sure you are using an oven thermometer as most ovens run hot.

When I bake by weight, I weigh 1 cup of my flour to 135gr.

To make the crust: Weigh your flour; you'll find its weight by toggling to «ounces» at the top of the ingredient section above.