On New Cookbooks

I posted a couple of weeks ago about how Santa was very generous this last Christmas. And he was!

Having had a couple of weeks to digest the volumes I noticed a big change with this years crop of books. Most of them now list the weights of ingredients. 6 oz flour…8 oz Sugar… 2 Grams Yeast.

Seems North America is catching up to Europe.

This is a great thing. As baking is tasty chemistry… anything that can make the final outcome more predictable is a great thing! Now if we can finally get the temperature of the perfect room temperature butter…..

June 27, 2013 – Just a quick follow up note: 

  • I have been reading some cook book reviews that express concern over the weights given in recent editions of some cookbook
  • it appears, in some cases, average values may have been used in translating some “cup” measurements of ingredients rather than the recipe being tested using a weight measurement
  • understandably untested weight measurements may cause undesirable results
  • I recommend proceeding with caution with any recipe that lists weights as a second measurement

Bouchon Bakery Book – 2012
The Dahlia Bakery Cookbook – 2012
Fika Cookbook – 2012

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