Making Bread

Out of context: Reply #16

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  • ETM0

    Question for those in AUS, U.K. and rest of Europe... when measuring out dry ingredients like flour, sugar etc. do you prefer mL or grams or other measurement?

    I know US is cups and here in Canada we're always some combination of UK and US standards. Just curious about the rest of the world.

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    • solids: grams,
      liquids: mL.
      switzerland      uan
    • UK: OzHAYZ1LLLA
    • Aus is a mush of cups and metric. And Aus tablespoons are 20ml vs the ROTW 15ml which can cause event horizons in baking.MrT
    • So this would be a good overall guide?:
      http://www.jsward.co…      ETM
    • I don't fucking understand cups.

      Goddamn'd Yankee bastards!      detritus
    • Its a vessel with markings. You fill it until the markings are reached :)ETM
    • It's not super accurate for dry ingredients, honestly.ETM
    • Metric bakers. Another question, small quantities of dry ingredients, salt, baking powder etc.... in mL or g or either?ETM
    • Grams.

      Why on Earth would you even attempt to measure a non-liquid in a volume unit?      Continuity
    • Tons of recipes that claim to be metric do it for smaller amounts I've noticed.ETM
    • Ex. 5 ml for a US teaspoon, even if the ingredient is salt or sugar etc. I guess because it "flows." I don't know, that's why I am asking actual Europeans :)ETM
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