Scratch baking? Is it worth it? - Page 2

Amanda · #11 (**permalink**) April24th, 2008

I think I'm too intimidated by the science of it all. I don't really understand what does what and why. I mean, I know generally, but I don't think I have the knowledge to be able to adjust ingredients based on the final outcome. I do have a CIA baking text, but good Lord, it reads like stereo instructions!! I'm more of a hands on/visual learner.
Man, I'd love to go to pastry school!

cupcakeshoppe · #12 (**permalink**) April24th, 2008

ironbaker i've also thought about buying a scale i saw a really good deal on a digital scale. but i don't see too many recipes using grams and i don't know if i should convert measurements in cups or tablespoons to weight. what do you do?

Ironbaker · #13 (**permalink**) April24th, 2008

My scale did come with some conversion charts for baking ingredients and I also found a chart online that I printed out. This is also really great:

http:/www.pantsblazing.com/convert/vol_weight.php

You just type in the ingredient (flour) and it will come back with different types of flours and what each weighs in grams and ounces per cup.

Some of the recipes I use are from The Cake Bible and Rose gives everything in weighted measurement along with the regular meaurements.

I got the Salter Aquatronic Bakers's scale (christmas gift!). I like it because you can put the bowl on there and add in each ingredient, zero it out and then add in the next. And you can switch to metric if you need to.

Amanda, I'd like to go to pastry school too!