1
vote
1answer
821 views

What does “combine dry ingredients through cloves” mean?

I see in several recipes for spice cake to do things like "combine dry ingredients through cloves" or "add flour through cloves". What does that mean? I'm looking at this recipe. It calls for 1/2 tsp ...
2
votes
2answers
1k views

Do I need to sift flour for quick breads?

I am making mini quick breads for Christmas. The recipe calls for 3 cups of flour. Do I need to sift the flour? If so, should I sift it before or after measuring?
2
votes
1answer
483 views

How many jumbo double yolk eggs should I substitute for large eggs?

If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
3
votes
2answers
276 views

Do recipes which measure flour by volume assume that I'll sift the flour?

I would like to try some baking recipes where the flour is specified by volume, with no alternative measurement for weight. Do recipe authors generally assume that I'll sift the flour to measure it?
12
votes
3answers
1k views

Is baking by weight really more accurate?

It's gospel among serious bakers that measuring by weight is far more accurate than measuring by volume. However, I'm not sure that measuring by weight helps at all when you have varying humidity ...
5
votes
3answers
6k views

Tripling a baking recipe

I have a cupcake recipe that I've doubled successfully in the past. I'd like to triple it for an upcoming party but I seem to recall reading that some ingredients don't work as well if tripled. Is ...
28
votes
3answers
1k views

Why are baking measurements such nice round numbers?

I've heard over and over that when it comes to baking, measurements cannot be ignored, and you need to be very precise. This question covers how precise a measurement of flour should be, for example. ...
12
votes
3answers
7k views

What does “spooned and leveled” mean?

I'm looking at a recipe that lists the following as an ingredient: 1 cup all-purpose flour (spooned and leveled) What exactly does this mean? Is this literal - i.e. spoon it into the measuring ...
7
votes
4answers
308 views

Any advice to help me form and shape stuff more uniformly?

I get frustrated by recipes which call for the cook to shape or form little balls out of a dough or cake or biscuit mix. The recipe will say something like "form into little walnut sized balls ... ...
4
votes
2answers
321 views

Baker percentages, weights, volumes, and such

So a basic bread recipe might look like (off top of head, not sure if these amounts make any sense) 100 Bread Flour 30 Water 1 oil .... I know the flour is in weight ounces, but often times in ...
2
votes
2answers
22k views

How do I work out how large a cake tin I have?

I am making a cake and the recipe calls for a 900g/2lb loaf tin. How do I work out if the loaf tin I have is the correct size - or how do I work out how big my tin is so I know whether to scale the ...
6
votes
1answer
379 views

When used for measuring ingredients in cooking what is the difference between a “dry ounce” and a “liquid ounce”?

I've seen numerous recipes that call for measuring "liquid ounce" but at the same time telling you to measure something like flour as "dry ounce" - I've even seen references to "fluid ounces". Are ...
6
votes
4answers
974 views

What Kinds of Recipes Should I Sift/Aerate The Flour?

We've talked about methods for sifting flour (http://cooking.stackexchange.com/questions/5364/how-to-make-sifting-palatable), and the purposes of sifting ...
9
votes
3answers
2k views

Standard weight conversions for converting cups of flour to grams of flour?

I hate the idea of measuring flour using something as imprecise as measuring scoop. What numbers do you treat as definitive/authoritative/canonical for doing weight conversions for different types of ...
13
votes
6answers
557 views

Cup measurements: shake or scrape?

When you are measuring out your flour, sugar, etc with the measuring cups, is it better to scoop and then shake the cup to get a leveled cup, or scoop and then use a knife to scrape off the excess. ...
15
votes
4answers
2k views

Do I need to sift flour that is labeled sifted?

Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?