Weigh Your Ingredients to Bake Like a Pro

With the holiday season in full swing, baking aficionados and novices all over are beginning to fire up their ovens. Whether you’re planning to bake a seasonal cookie or a specialty bread, we have a baking tip for you that is sure to improve your baking experience!

When it comes to cooking, precision doesn’t always matter. In fact, sometimes your own personal interpretation of a recipe is what makes a good recipe great. But when it comes to baking, the fate of your baked goods hangs in the balance without properly measured ingredients. A little too much flour can be enough to make your fluffy bread tough.

At Le Pain Quotidien, we never use volumetric measurements when we bake, weighing our ingredients instead. This important technique is something we emphasize in all of our bread baking classes. That means no cups, tablespoons or the ambiguous pinch, which often prompts a sea of panicked looks from our students.

But here is a helpful tool: King Arthur’s master weight chart.  If you want to bake like a pro with a scale but still use Grandma’s to-die-for chocolate chip cookie recipe, this weight chart will help guide you.  It quickly converts volume to weight for most major ingredients.  Check it out and get baking!

Have you made the switch to weighing your ingredients?

View all