Scaling Ingredients

Water, milk, and eggs may be measured by volume. They are scaled at 1 pint per pound (1 kg/L). However, it is more accurate to weigh these liquids, especially if quantities are large. Procedures for weighing ingredients in the bakeshop are discussed in detail in chapter 2.

Special care must be taken when measuring spices and other ingredients used in very small quantities. This is particularly important with salt, which affects the rate of fermentation.