« No-Knead Bread and "Mastering the Art of French Cooking" SUCCESS! **** | Main | Measuring Temperature when Baking Bread »

12/21/2009

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Irv

Recipes quantities are typically rounded off to convenient units. Both the 1 1/3 cup and the 300 are approximations to make the recipe ingredients easier to measure. The 15 gram difference is roughly 1 Tablespoon.

Whichever measurement you use, you'll get good results and probably won't be able to tell the difference. Variations in the flour, the weather, etc, will likely make a bigger difference.

I'm amazed at how forgiving no-knead bread is to different flours, mistakes by absent minded cooks, etc. I've only made two loaves that my wife complained about: one that I burnt, and one I made with 100% cake flour as an experiment. It was edible but tasted very blah--like a huge muffin that didn't have any sugar or flavoring.

Sam

I have a question about the amount of water Lahey uses. In his book, and reproduced above, he says "1 1/3 cups water (300 grams)."

Well, try as I might, I couldn't get my scale to give me 300 grams for anything close to 1 1/3 cups of water. And a Google search shows me that there are 236 grams in a cup of water, so 1 1/3 cups would be 315 grams.

Which should I use, 1 1/3 cups, or 300 grams? And how could Lahey have made such a mistake on something that really doesn't vary by how you pack it or anything else?

The comments to this entry are closed.

Blog powered by Typepad