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Number of main ingredients in one measuring cup and measuring spoons

 
Admin
Number of main ingredients (products) in one measuring cup (240-250 ml.) and one measuring spoon (dining room 15 ml., tea room 5 ml.).
The number is approximate. All products are measured "under the knife"

Simple clean water - 1 measuring cup equals 240 ml., 1 measuring tablespoon equals 15 ml

Wheat flour - 1 measuring cup equals 150 grams, 1 measuring tablespoon equals 9 grams

Whole wheat flour - 1 measuring cup equals 130 grams, 1 measuring spoon equals 9 grams

Rye flour - 1 measuring cup equals 130 grams, 1 measuring tablespoon equals 9 grams

Salt - 1 scoop equals - fine salt 8 grams, coarse salt 7 grams

White granulated sugar - 1 tablespoon equals 15 grams

Granulated white sugar - 1 teaspoon equals 5 grams

Bulk yeast - 1 scoop equals 4 grams

Fresh pressed yeast (wet) at the rate of 2 grams per 100 grams of flour.

Vegetable oil - 1 measuring tablespoon equals 15 ml. or 15 grams.

Buckwheat flour - measuring cup - 175 grams, measuring tablespoon - 12 grams

Oatmeal flour - measuring cup - 130 grams, measuring tablespoon - 9 grams

Corn flour - measuring cup - 130 grams, measuring tablespoon - 9 grams

Rice flour - measuring cup - 180 grams, measuring tablespoon - 12 grams

Chestnut flour - measuring cup - 125 grams, measuring tablespoon - 7 grams

Potato starch - measuring cup - 135 grams, measuring tablespoon - 8 grams

Buckwheat flakes - measuring cup - 130 grams, measuring tablespoon - 8 grams

Oatmeal flakes - measuring cup - 100 grams, measuring tablespoon - 7 grams

Rye red malt - measuring tablespoon - 15 grams

The amount indicated is approximate, and may differ from your data by several grams, since the weight and volume depend on the moisture content of flour and cereals and how they are stored.

Dear Bakery Newbies, please make a copy of these measurements of ingredients for yourself, as questions on this topic are constantly raised.


Markusy
What counts as a "measuring cup"?
I bought a set of cups (1 cup, half cup, quarter cup, third cup).
Now these are on sale.
But more homemade flour is poured into my glass, but these
approximate cups how much flour they take - I don't know.
When recipes are in spoons and cups, it annoys me, since everyone has
differently. Better in grams.
Admin

If without tension, then we read at the top:
Number of main ingredients (products) in one measuring cup (240-250 ml.) and one measuring spoon (dining room 15 ml., tea room 5 ml.).

Your kit should have such containers on which there are labels: 1 cup, 1/2 cup, and so on ...
In all international recipes, this is an accepted measure - cup (glass) with a capacity of 250 ml.

You can buy a 500-1000 ml glass in the store, but use the 250 ml scale.

You can also buy scales - no problem The forum has recipes both in grams-milliliters and in cups-spoons - no problem, the choice is yours.But if you want a piece of bread, you can count the grams into cups and back - it's not difficult Moreover, there are translation tables on the forum.
liza
tell me where to find, how much leaven is in st. l, in a glass, my scales broke, just like I had no hands
Markusy
Before I went to forums, I am an ingredient
used in spoons, cups or by eye and I
everything worked out well, and so did my mother.
She said - there is as much flour as it takes
and in my old notebook there are no grams.
It seems to me that it was easier and tastier this way.
Kiryan
Yes, I join Liza's question, what is the mass of leaven for what volume?
Admin

Refer to this question in the section KERVAS Starter cultures
SvetaI
Quote: liza
tell me where to find, how much leaven is in st. l, in a glass,
Quote: Kiryan
what is the mass of the leaven for what volume?
Guys, dear, no one will answer you such a question
The leavens are different. Flour, sourdough moisture, its condition - everything will affect the volume. Even for the same starter culture, the starter from the refrigerator will occupy one volume, and the fed mature starter culture will take at least twice the volume. And how can you measure it? Only on the scales.
Another thing is that if you have a starter culture of 100% moisture, then you can put it on the eye, since the amount of starter culture will not affect the flour / liquid ratio in the finished dough.
In all other cases, you will have to adjust the amount of liquid. In breads with a predominance of wheat flour, you can focus on a bun, while rye flour does not form a bun. But if you have experience, you can also cope, before we did it somehow ...
But in grams it is more reliable.
Markusy
Simply, if I measure everything with a glass, then I measure all the ingredients with this glass or with one spoon.
I don't like to measure. Different flours weigh differently in different countries.
alexvax777
Admin thanks, very helpful.
 

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