On Jan 14, 2:27*pm, flitterbit <fricaf...@gmail.com> wrote:
> Goro wrote:
> > On Jan 13, 11:34 am, flitterbit <fricaf...@gmail.com> wrote:
> >> Melba's Jammin' wrote:
> >>> In article <gkian1$l6...@news.motzarella.org>,
> >>> *flitterbit <fricaf...@gmail.com> wrote:
> >>> (snip)
> >>>>> Here's the recipe for the crust i used:
> >>>>> 6 *ounces animal crackers
> >>>>> 2 *tablespoons unsweetened shredded coconut
> >>>>> 1 *tablespoon granulated sugar
> >>>>> 4 *tablespoons unsalted butter melted and cooled
> >>> (snip)
> >>>> An extra tablespoon of butter might do the trick. *BTW, did you use 6
> >>>> ounces by weight or by volume of animal crackers?
> >>> Huh? *"Ounces" is a weight measurement. *The only way I can thinkto
> >>> make that a volume measure would be to crush 6 ounces (by weight) of
> >>> crackers and measure the crushed crackers in a dry measure cup (volume
> >>> measure). * *
> >> I realize that, but I've met people over the years who measure dry
> >> ingredients in measuring cups intended for liquid, and thought it
> >> couldn't hurt to ask.
> >> *>> I do that conversion in a couple recipes I have in my files where the
> >>> original amount was measured by weight and I've converted the weight to
> >>> volume most American kitchens still don't have scales in them, I
> >>> think. *
> >> I bought a kitchen scale when I started baking bread and am slowly
> >> converting some of my non-bread recipes.

> > I actually HATE having recipes that don't have mass measurements for
> > the dry ingredients. *Yes, i should be better about keeping a
> > conversoin chart in the kitchen, but instead, i end up going to the
> > computer and scribbling notes on the recipe!

> > -goro-

> *>
> I found weight measures so useful and helpful for bread baking that I
> figured it had to be just as useful for other baking. *From what I
> recall, European recipe ingredients seem most often to be given in
> weight as opposed to volume, and it really makes sense, especially given
> how moisture content in, for example, flour varies from season to season
> and bag to bag

It's not just the moisture content. I tried the No-Knead bread recipe
couple of weeks ago. I had just dumped the flour from the bag into
the canister. I was lazy and measured the flour by volume instead
of by weight. It was really fluffy, and I ended up with way too
flour. The dough was wet and hard to work with, and the finished
bread was flat and had a weird sponginess.

Luckily, the ingredients were all inexpensive, and I learned a cheap

Cindy Hamilton