Having had a couple of weeks to digest the volumes I noticed a big change with this years crop of books. Most of them now list the weights of ingredients. 6 oz flour...8 oz Sugar... 2 Grams Yeast.
Seems North America is catching up to Europe.
This is a great thing. As baking is tasty chemistry... anything that can make the final outcome more predictable is a great thing! Now if we can finally get the temperature of the perfect room temperature butter.....
June 27, 2013 - Just a quick follow up note:
- I have been reading some cook book reviews that express concern over the weights given in recent editions of some cookbook
- it appears, in some cases, average values may have been used in translating some "cup" measurements of ingredients rather than the recipe being tested using a weight measurement
- understandably untested weight measurements may cause undesirable results
- I recommend proceeding with caution with any recipe that lists weights as a second measurement
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| Bouchon Bakery Book - 2012 |
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| The Dahlia Bakery Cookbook - 2012 |
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| Fika Cookbook - 2012 |