67: Three Reasons Why I Don't Convert My Recipes from Grams into Cups – Bake with Jack | how many cups is 75 grams | Baking tips and tricks | 2022
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67: Three Reasons Why I Don't Convert My Recipes from Grams into Cups – Bake with Jack | how many cups is 75 grams | Baking tips and tricks
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67: Three Reasons Why I Don't Convert My Recipes from Grams into Cups – Bake with Jack
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Recipe Videos
Pizza 153:
Sourdough Loaf 101:
Yeasted Loaf 130:
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how many cups is 75 grams
————————————————————————————————————————————————————-
Recipe Videos
Pizza 153:
Sourdough Loaf 101:
Yeasted Loaf 130:
————————————————————————————————————————————–
Get ALL my content in your inbox every single Thursday for FREE. Sign up for your Home Baker’s Bulletin here:
BLOG:
SHOP:
PATREON:
DONATE:
CLASSES:
SOCIAL:
Don’t forget to share your bread on Instagram using the #bakewithjack so I can see!
23 Comments
Jack Boy, I bought a scale to do my bread dough measuring. It is giving me fits and I don't like it, but I am doing my best to follow your breadmaking rules. See Jack, in Texas we understand cups, but we don't understand grams. We Texans feel grams were invented by the Devil to drive us crazy. Hang in there Jack, we love you here in Texas, and yes I am using the scale and I am trying to learn to bake good bread just like you bake, Jack Boy.
the only country on the whole planet who never went metric was the USA. and they agreed to when everyone else did it and then bowed out of the deal. am in Canada and I say they should get with the program. I am in Canada and I grew up with cups as well but metric is so much easier and precise . Once you convert it's much easier. stop using an antiquated measuring system. switch over and stop complaining.
I'm an American who has used grams for years, before I even found you. Grams & a scale are so much easier. I even convert recipes with cups etc to grams.
Some have also been brought up in the Uk on pounds and ounces
and never mentioned the ~237 mL customary cup, or the 240 mL "US Legal" cup.
Gi
Water volume and weight is always the same. The problem with flour is that the same volume of flour is not always the same weight. How tight or loose did you pack the flour into the cup? Did you sift the flour?
Be careful what you wish for (be able to devote all your time to this channel). When you made this video, you did not know about how the pandemic in 2020 would suddenly shut everything down.
Thanks for all you do for us. From BC Canada.
I use a scale and find gms and mls are the same but I thought mls are for liquid measure only. I find weighing to be very easy.
I’m in the US. I won’t even try a recipe if it’s in cups. I don’t even like teaspoon measurements for salt and yeast.
It’s easy to get a scale…I no longer trust cups if I need to be precise…plus it makes me feel like a mad scientist…that’s fun and makes my husband laugh.
I've come to the conclusion that my great-great grandchildren with still be arguing about this topic – and will be as frustrated about it as I am. Get a scale folks, they don't bite.
I like cooking and baking so I watch a lot of different YouTube channels for recipes/ideas and have learned a lot. However, I have seen a few very popular bakers who recently decided to extoll the virtues of using scales, then nonchalantly carried on using cups in their subsequent videos. I laughed while hitting 'Unsubscribe'
Saves washing up. Instead of getting so many cups and scooping so many ingredients, you can just pour each ingredient into the big bowl on a scale.
Lol. I dont usually measure at all.
But seriously, if you want to be precise use a scale in grams
I appreciate the recipes in grams. I consider myself a scientist when it comes to bread. I started using grams straight away because it is easier and more precise then cups.
By the way I'm form a small town in Ohio, USA.
When I share my recipes with friends they don't understand why I use metric. Drives me nuts!
I love the videos and you have helped me in many aspects of my bread making.
I mostly do a hybrid form of sourdough.
I make a double batch a week. I don't discard my start. I build it up to my needs through the week, then add yeast to do a quick rise and treat it as yeasted bread.
I leave my starter on the counter and feed it slowly Over the week until I'm ready to bake.
I use the start for the flavor not the puff.
I use 400 grams of starter. 350 to 400 grams of water, and 600 grams of bread flour, Salt and sugar.
Mt starter is usually 50/50 ap flour and water.
I try to get between 65 and 75 percent hydration.
I may add dry milk powder, oil, milk, or any combination of the preceding ingredients.
I use steam to bake the loaves, I usually end up with a loaf with a slightly crisp crust but I really soft crumb that is tight. I am experimenting to try to get a more open crumb. That is my goal, good flavor, and a more open crumb.
What I get now is a tight crumb with good flavor and soft texture that lasts at least 3 to 4 days.
I guess I really don't know what to expect in my bread.
I'm making bread tomorrow, so I may or may not add yeast
I make cheese loafs by adding sharp white cheddar early in the kneeding. It usually breaks down so there's no chunks. If you want chunks I add half the cheese in the beginning of the kneeding and the rest towards the end Hhave not decided yet I pulled my starter out of the refrigerator today we'll see what it looks like in the morning.
You need to go over to the US to stop them using cups for measuring.
I live in Canada and have another reason why it's better not to measure flour in cups. Some people will just scoop the flour out of the bag straight into the cup and others will sprinkle flour lightly into the cup and this results in a very different density of flour in the cup. It makes a huge difference in the weight so it's very unreliable. Speaking from the place of someone who recent bought a kitchen scale friends 🙂
1 cup flour and 1/2 cup water, you will end up with 120% hydration haha
Hey I just found your channel. Nice to meet you.
Your a boss.
Jack, your contribution to the public at large is no doubt appreciated!! In the whole wide world, I believe there is only one country which still consistantly uses the Imperial Measurement. Now I know that at times, one can see something expressed in lbs, but somewhere, there is a measurement in grams, in the UK. The United States Industry does loose a tremendous amount of money, for if they wish to sell, say in the EU, they must convert to the system in use. Please keep using the measurements you are using. If one is interested, there are tables which can be downloaded