Measuring weight of flour

11 Comments

  1. Doug,

    Density is really what matters, you’re absolutely right! The only ingredients that are said to weigh the same by liquid ounces as by ounces in weight are water, milk, and eggs (and I question the eggs). Everything else is slightly different. King Arthur Flour has a great volume and weight measurement equivalents chart. Thanks for your question, and have a Merry Christmas!

    -Kim

  2. Ed,

    I have a background as a pastry chef, and I appreciate (and even crave) precision. There are general measurements for the weight of a large egg or a medium apple, but nature doesn’t produce fruit with exact uniformity. Exact measurements and temperatures are the easiest to work with. King Arthur Flour has a chart for volume and weight measurement equivalents that you might find interesting. Thank you for your comment, and Merry Christmas!

    -Kim

  3. The weight chart is excellent, BUT…. I was hoping to find the weight of various size eggs, i.e. if the recipe calls for 4 large eggs, and all I have is extra-large, how do I convert?

  4. I always try to use and prefer weight and have the same OXO scale. i do find that scale to be a little erratic at times.

    Besides using for cooking I use it for calorie count but find it very difficult when the portions are listed as pre cooked dry weight. This is stuff like rice, dry beans and etc.
    That doesn’t help when trying to keep track of calories

    Something else that irrates me is when it says use a low, medium or high heat. I have a few meters from Thermoworks and none of them show the temp as low, medium or high,

    The other is when recipes say a large egg, medium apple and etc. I guess my engineering background wants things to be more precise. We wouldn’t be able to build anything with consistency if the materials weren’t accurately measured.

    Thanks for the article and wish that those writing recipes would adopt a standard using precise amounts instead of generalizations.

  5. Might be nice to have included a link to a weights per measures chart, or even included a chart in the article. Yes, my Google works fine but if someone took the time to write the article it would seem a small thing to include what the article was about, too. Just a suggestion; no snark implied.

  6. I’m convinced. But converting recipes from volume to weight is not a simple process. A cup of flour does not weigh the same as a cup of water because of their different densities. If I have a recipe with measurements in volume (which most do) telling me I’ll get more consistent results using weights is only the beginning of the problem. Is there a table somewhere with conversions for the most common ingredients?

    Thanks…Doug

  7. Thanks for original info. and everyone’s comments. Bit by bit, I’m converting old family recipes and favorites to weight. Quite the project! Many are English breads and my trusty gray original Thermopen has taken the guesswork out of the baking part. Yes, this is a shoutout , too.

  8. Margaret,

    Converting all of those recipes is no small feat. So glad to hear your gray original Thermapen is still running strong! Happy baking, and Merry Christmas!

    -Kim

  9. So… Why don’t you make a really great kitchen/coffee scale with 0.1g accuracy and lightning fast speed? I’d buy that.

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