Comments on: Volume vs. Weight in Baking: Why you should weigh your ingredients

By: Kelly

Kelly — Fri, 01 Jul 2011 19:22:37 +0000

I found you through Google. This was the fist result I got for “weighing ingredients for baking” What a great post!!! Thanks so much. I have a scale and it is digital, but it doesn’t have the conversion. :(:( I know that not a lot of cookbooks have both, I wish that they did!!!

By: Sharon

Sharon — Sun, 26 Dec 2010 04:02:13 +0000

Wow, thanks for the King Arthur’s weight conversion chart! I just got the Great Scandinavian Baking Book, thinking it would have all weights because it is Scandinavian, but no, I was so sad to find out it’s not. But I also didn’t want to return it because the recipes look really good – now I don’t have to

By: Ginger Cookies | Cookie Recipes | Brown Eyed Baker

Ginger Cookies | Cookie Recipes | Brown Eyed Baker — Mon, 13 Dec 2010 02:01:58 +0000

[...] to in the oven in less than 30 minutes. I am going to once again get on my soapbox about the benefits of using a kitchen scale. Even though I used mine to measure most of the ingredients in these cookies, the real bonus came [...]

By: Katy

Katy — Fri, 10 Sep 2010 16:55:38 +0000

I was actually going to ask the same question as Elizabeth! Thanks for this post, and thanks for the link to the conversion chart – perfect! I do have a kitchen scale, but it’s not that great and has been acting up lately. It may be time to research a new one!

I’m curious to try my own experiment on how much “off” my scooped & leveled cup of flour is…especially when my kids are helping with the scooping and leveling.

By: Michelle

Michelle — Fri, 10 Sep 2010 13:37:23 +0000

Hi Elizabeth, Some scales have volume to weight conversions – the Escali Pana scale I have does this.

This page on King Arthur’s site is also very helpful – it is a chart with volume to weight conversions for tons of common baking ingredients:

http://www.kingarthurflour.com/recipes2008/master-weight-chart.html

By: elizabeth

elizabeth — Fri, 10 Sep 2010 13:26:23 +0000

I followed the link from your post about butter! One question: What do you do if a recipe gives ingredients in volume and not weight (in my experience, most recipes have volume measurements)?

By: How to Measure Butter | Brown Eyed Baker

How to Measure Butter | Brown Eyed Baker — Fri, 10 Sep 2010 04:02:29 +0000

[...] up cookbook authority gave me a vote, that is). I’ve gone on before about how great it is to measure using a kitchen scale, so I won’t go into it again here. I’ve grown weary of Googling, so I finally took the [...]

By: Kitchen Scale Giveaway! {CLOSED} | TidyMom

Kitchen Scale Giveaway! {CLOSED} | TidyMom — Wed, 18 Aug 2010 20:33:00 +0000

[...] believe weighing your ingredients can make a difference? Check it out this post by Brown Eyed Baker, where she tested Volume vs. Weighing in [...]

By: Bestselling Cookbooks & Kitchen Products | Brown Eyed Baker

Bestselling Cookbooks & Kitchen Products | Brown Eyed Baker — Wed, 14 Jul 2010 16:28:08 +0000

[...] for any length of time, you know how much I value my kitchen scale and how important I believe weighing your ingredients [...]

By: Carrie

Carrie — Sun, 16 May 2010 02:18:40 +0000

Thank you for this post! My husband bought me my first kitchen scale for my birthday becasue I told him I needed one after watching America’s Test Kitchen. The only thing I am not liking is trying to figure out the conversions by hand (if not already provided). I should have realized that 1 cup of flour will weight different than 1 cup of sugar. I may stick to the scoop and sweep meathod if the weight is not already provided.

By: Joy

Joy — Thu, 11 Mar 2010 18:11:38 +0000

I found that to be true. I am currently converting all my recipes into weight. I found that the recipes I do make in weight come out more consistent than the ones I just use measurements. Thanks for the tip.

By: Margaret

Margaret — Fri, 08 Jan 2010 02:55:42 +0000

Also got a scale for Christmas and love using it for baking. What did I do before this. Bad Baking, I Guess.

By: Judy

Judy — Thu, 05 Nov 2009 06:24:26 +0000

I completely agree with this – weighing is crucial in baking! I’ve always been a haphazard baker, wondering why my cookies turned out weird. it’s not something you can wing!

Digital scales are always better, and more accurate, for sure. mine just doesnt seem to like its batteries!

By: Family Spice

Family Spice — Wed, 05 Aug 2009 02:16:39 +0000

I have gone thru two kitchen scales and haven’t been happy with any off them (one digital and one not). I will definitely look at the recommended scales.

By: Jennie

Jennie — Wed, 22 Jul 2009 11:07:09 +0000

YES. I love seeing posts that endorse measurement by weight, and I keep hoping someday soon all baking books will feature weight measurements. I was already a convert, but after working in a bakery there’s no way I’ll ever go back.

Stephchows, IMO it’s LESS steps, cause you don’t have to wash measuring cups, and you get a lot less flour all over everything when you don’t have to get it into a cup.

By: Alisa

Alisa — Sat, 18 Jul 2009 16:45:07 +0000

Great information! This is why I leave all the baking to my friend, she is just so good at measuring things

By: stephchows

stephchows — Fri, 17 Jul 2009 17:43:35 +0000

I keep going back on forth about getting a scale… so far no scale… and things seem to be cooking up just fine LOL I guess I’m just a slacker and don’t want an extra step

By: Angela

Angela — Fri, 17 Jul 2009 13:53:07 +0000

This is an excellent point that I had never even considered. I’m sure this would explain those situations where something randomly doesn’t turn out right. ; )

Excellent advice. I’m sure we all needed to hear that.

By: Lisa Curcio

Lisa Curcio — Fri, 17 Jul 2009 13:32:14 +0000

Great advice, thanks for sharing!

By: Cara

Cara — Fri, 17 Jul 2009 12:46:46 +0000

Chelley, I couldn’t agree more. The consistency of good results in my baking has improved dramatically since I started weighing. I actually prefer to weigh in grams for even greater accuracy!

By: Kati

Kati — Fri, 17 Jul 2009 00:36:21 +0000

I was afraid of this, lol! I need to get a scale and start paying closer attention! thanks for the recom. scales and the wake up call

By: Cookie

Cookie — Thu, 16 Jul 2009 23:59:42 +0000

I can totally confirm your experiment. I’ve heard this theory from a lot of chefs including Alton Brown on the Food Network. However, I myself don’t own a scale and probably won’t anytime in the near future. Most of my recipes seem to come out pretty decent with just the scoop and level method.

By: Cookin' Canuck

Cookin' Canuck — Thu, 16 Jul 2009 21:22:55 +0000

I received a kitchen scale for Christmas and absolutely love it! Actually, I’m not sure how I ever got by without it. I’ve noticed that several cooking magazines are starting to list measurements by weight and volume. Thanks for the helpful conversion chart.

By: Katie

Katie — Thu, 16 Jul 2009 20:16:59 +0000

What great information. Thanks so much

By: Steph

Steph — Thu, 16 Jul 2009 19:53:24 +0000

I weigh everything too! It is so much faster and recipes turn out consistently better.