Measurement

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

All ingredients must be weighed. Accuracy of measurement, as we have already said many times, is critical in the bakeshop. Measurement is by weight rather than by volume because weight is much more accurate. Unlike in recipes for the home baker, you will not see a professional baker’s formula calling for 6 cups flour.

To demonstrate to yourself the importance of weighing rather than measuring by volume, measure 1 cup flour in two ways. (1) Sift some flour and lightly spoon it into a dry measure. Level the top and weigh the flour. (2) Scoop some unsifted flour into the same measure and pack it lightly. Level the top and weigh the flour. Note the difference. No wonder home recipes can be so inconsistent!