Usually percentage of the flour that is protein. It is marked on the bag as well as usually marketed as pastry, cake, bread, all purpose, high gluten for like bagels and pretzels, and then it is up to the grind for super fine flour for pizza would want high protein to make the gluten but finely ground.

but either way it is by percentage on the side of the sack.

You haven’t met my family.

The hard part is letting the batter sit overnight that first night!

Your grandma maybe

Never heard of the place around here, but I like the thought. Buying things for odd amounts like to top up a spice jar without having a separate large container.

Yeah, which is the real way to go. Sub-recipies end up screwing up my flows at times, ‘self-rising’ flour is another thing that I don’t keep around premade and have to stop and make separate.

i can assure you most of the world does not measure butter in pounds, we have 500g blocks here in sweden as well and i’d expect that to be the european standard at least.

Great comment thread here! Just found this book…kind if a game-changer for me…

Just a moment...

(www.simonandschuster.com.au)

If you cook a cup of spinach you gonna be left a single spinach leaf when it’s done lol. Spinach follows no rules.

I’ve seen recipes that are based around the water content (I.e. put X ml of water and add flour until shaggy) so your comment makes a lot of sense.

That’s on my wish list.

The ~ was to indicate that it’s not actually that amount but close to that amount and the difference being the rounding error between metric and imperial

The average grandma. My grandma is 90 and grew up in a very different world.

Thank you for sharing, was just thinking there needed to be some literature on simple cooking ratios. Looking forward to giving it a read

We had to go through my great grandmothers hand written recipes and add measurements because of things like this, all the way back in the 90s it was an issue. A can of cherries was several ounces larger than it was then, and I guess even worse now.

She also liked to do a lot of “Add flour until it’s sticky” so we just added “Start with x amount of cups of flour then add more as needed”

If your Grandma is 90, she definitely didn’t grow up in the 80’s.

I haven’t, no. I don’t use a slow cooker that much, and when I do, it’s with my own recipes. I assumed you were referring to baking from pre-mixes.

I’m thinking of all those cooking videos that you find on Facebook where people dump a bunch of stuff from bags and boxes and a brick of cream cheese into a slow cooker and call it cooking.

I said the average grandma because I was talking about the average instead of mine. Today an average grandma is someone who grew up in the '80s. This shouldn’t have gone on this long so I’m going to try to make this very clear. I was not talking about my grandmother. I’m talking about the average grandmother. The average grandmother grew up in a post kitchen era. They grew up as a latchkey kid in the '80s tossing things in the microwave. The vast majority of grandmas don’t know how to cook anymore.

Oh, fair. I don’t have Facebook.

I can’t speak to that book specifically and am not sure what the translation of Australian moneys to Freedom Units is, but 40 bucks for THIS sounds kinda… I wouldn’t go so far as to say “scammy” but I would definitely imply it.

Yes, baking and the like is almost entirely ratios. But you still have to understand how many parts fat and liquid butter is versus shortening versus lard versus… Yes, understanding those ratios makes it much easier to be flexible and you start realizing just how similar so many recipes are (and what the actual contribution of a given developer is). But that is more in the sense that you learn how similar two bread recipes actaully are as you make both.

The best way to actually learn that is to actually just cook and read through the recipes and make tweaks as you go. The second best way is to find instructors/youtubers who understand this and convey it. Kenji is going through some stuff lately but his older videos are spectacular for “Two parts flour to one part water but also this is the texture you actually want because humidity is a thing”. But Brian Lagerstrom (and Ethan Chlebowski when he is focusing more on cooking and less on weird wellness guru’ing) have more than taken up the burden. And while it is a few tiers lower, Made With Lau is actually amazing for learning how to translate “older” recipes into actionable steps.

And if you JUST want the ratios? Just go to the library and grab a few of the foundational cookbooks for a given cuisine and look at the recipes. THOSE are the ratios and… they are generally going to be REALLY close