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tag: weight

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Baking by the Numbers

Baking by the Numbers

TheFoodGeek, contributor | April 29th, 20117 comments

There are times when it's really useful to have know how much of one ingredient to use versus another. Bakers use formulas called Baker's Percentages to help them. Here's how they work.

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Weighing Ingredients

Weighing Ingredients

TheFoodGeek, contributor | January 17th, 201114 comments

Some recipes give flour by weight, and some by volume. Why the difference, and what is better?

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Converting Measurements

Converting Measurements

TheFoodGeek, contributor | October 31st, 20091 comment

How many teaspoons are in a tablespoon? Will this be a one-word answer?

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Splitting the Egg

Splitting the Egg

TheFoodGeek, contributor | September 10th, 20095 comments

Exploring the division of the indivisible: a single egg.

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Egg sizes and substitutions

Egg sizes and substitutions

TheFoodGeek, contributor | August 6th, 200910 comments

How can we merge the world of farmer's markets and precision recipes to ensure that we use the proper amount of farm-fresh, un-graded eggs in our baked goods?

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showing 1 - 5 of 5 posts