16 Comments
Sep 15, 2020Liked by Andrew Janjigian

Thanks for the weight chart!

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A slight, but critical, error: the scale pictured is accurate to .1g (not 1g).

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Great chart, thank-you!

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So glad to have you back! Is there a particular reason you omitted the amounts for starter in your chart? Possibly because it's too variable? Or maybe because any serious recipe using starter doesn't use volume measurements :-P I typically rely on about 248 g to be a cup of starter.

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Sep 15, 2020Liked by Andrew Janjigian

Fantastic! Weighing ingredients is so much easier, in most cases!

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Lack of weights in recipes does my head in. I usually convert all the recipes I keep to weight over volume. Great stuff!

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Sep 16, 2020Liked by Andrew Janjigian

Thank you so much! I get so cross with recipes that call for 1 stick of butter - what the hell is a stick of butter??? Not every country sells butter in sticks. Now I have the metric equivalent which makes me so happy as I have always baked/cooked using metric weights. Having to do the conversion before using a recipe is tedious. My copy of Rose Levy Birnbaum's Bread Bible has been used more for the extensive appendix of metric equivalents than for the recipes. And I especially appreciate you including smaller measurements, such as 1 tbsp of flour etc.

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This is great - thanks so much for this handy chart, I’m bookmarking it! I think there’s a typo in the the first section “Volume conversions” though - you state that 2 Tablespoons = 1 fluid ounce = 10 ml. I think that should be 30 ml?

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If the bag of AP flour I am using says 1c is 135g do I use that amount or the 140g as listed on your chart?

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Mar 23, 2023Liked by Andrew Janjigian

And definitely funnier! Thanks for the quick response.

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