Measurements help!

[akina_love]

I'm want to make this receipe: http://crepesofwrath.net/2011/06/29/infamous-jacques-torres-chocolate-chip-cookies/ but the measurements are all in US cups. I've tried converting them but every website I look at gives slightly different

Comments

[loudmere]

As a baker from the US who uses her scale as often as she can... I agree. The problem is that very few companies write their recipes in anything other than cups!

[oosha]

really? I mean, i'm not a great baker, but i love doing things.. and i love cups! in my country everything is measured in gr, and i hate it! cups are easier, simple.. although i can agree that on meticulous recipes it's not that handy...!

[yume_no_tenshi]

For future reference a "stick of butter" always refers to 4 ounces of butter, which should be easily converted to grams, as there are 28.3495231 grams in an ounce. So 1 stick of butter should always equate to 113.4 grams of butter. :)

[puppet_princess]

Volume is generally a bad method for measuring dry ingredients because it's inaccurate. For example, flour can be compressed or fluffed so 1 cup isn't necessarily the same each time you measure it. 1 cup of blueberries or chopped nuts can be dramatically different depending on how big the berries are or how finely the nuts are chopped

[oosha]

Like i said, i think in professional baking (or more meticulous processes), weight is much better and oh so important! But for day to day baking, i never noticed any diference!
And when it something like berries or nuts or chocolate, i always end up putting to my taste rather than what the recipe says :P

[akina_love]

thanks! checked out this website and again the conversions are different from the other 2 websites i've tried! argh ):
also, what would you type in for things like "2/3 cup" because it says it's invalid.

[akina_love]

thank you :)

here's what i got. do you think this sounds about right? as i have no idea because i'm really new to baking!

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract

=

190g cake flour
166g cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse salt
287g unsalted butter, room temperature
251g cups light brown sugar, packed
191g plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract

the last time i tried to convert ingredients the cakes i made came out disastrous ):