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  • DavidW347 commented on trimbandit's instructable Super Easy No-knead Sourdough Bread2 years ago
    Super Easy No-knead Sourdough Bread

    And so one should. It was not unknow for the Sourdoughs, miners heading off to he Gold Rush, to carry their starter next to their body. That would ensure the starter arrived alive and in good condition ready for use.

    The measurements above are a bit of a dog's breakfast with ounces, grams, cups and teaspoons. Generally, North Americans use cups and spoons for measuring both fluid and dry ingredients. Europeans use weight and volume using the metric system. It is the same in Britain but many cooks still use pounds and ounces along with spoons to measure. Trimbandit's reply below is right on the mark as far as bread making goes. Exact measurement enusres good results. But Sour Dough Bread went to the Gold Rush and mamma's scales left behind in San Fransisco. As long as you take good care of your starter Sour Doug Bread is fairly forgiving. That being the case, measurement by volume is perfectly acceptable for the above recipe. Sour Dough Bread was baked by grizzled old propectors who were hungry for a...

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    The measurements above are a bit of a dog's breakfast with ounces, grams, cups and teaspoons. Generally, North Americans use cups and spoons for measuring both fluid and dry ingredients. Europeans use weight and volume using the metric system. It is the same in Britain but many cooks still use pounds and ounces along with spoons to measure. Trimbandit's reply below is right on the mark as far as bread making goes. Exact measurement enusres good results. But Sour Dough Bread went to the Gold Rush and mamma's scales left behind in San Fransisco. As long as you take good care of your starter Sour Doug Bread is fairly forgiving. That being the case, measurement by volume is perfectly acceptable for the above recipe. Sour Dough Bread was baked by grizzled old propectors who were hungry for a tasty loaf of bread and doubtless took little time from the 'moiling for gold' to attend to the nicities of exact measurement by weight. A cup, tablespoon- Tbsp., teaspoon - Tsp. and a pinch. of an ingredient was all the measuring their bread recipe needed. But in the interests of clarity -- there are plenty of websites that will give accurate conversions for recipe ingredients but for those of us with only a cup and a couple of spoons the following is useful: One teaspoon equals five grams or a sixth of an ounce dry weight. One teaspoon equals 5mL or 5cc of fluid measure. Four teaspoons equal one tablespoon. One cup equals close to a half pound dry weight, eight fluid ounces or 250ml/cc. So with that in mind 300mL equals one and a fifth cups. Or one cup plus two and a half tablespoon. Or 60 teaspoons. But why go through all that, get a good measuring cup. It will be marked in cups and fractions thereof alond with metric and imperial measures. Get set if measuring spoons too. Enjoy your bread without having to worry about conversions. And a good sour dough is hard to beat.

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