Baking 101: Weight vs. Volume Measurements

As you may have noticed, all my recipes are measured in grams with the exception of teaspoons and tablespoons. I wanted to run through my reasoning behind this and give you more of an insight into the various measurement methods in the baking industry.

There are two primary categories of measurements commonly used in baking: Volume and Weight. These measurements play a crucial role in recipes found in cookbooks and websites. Understanding the difference between the two is essential, as each type offers unique benefits in the baking process.

Volume:

is a measurement that refers to the amount of space that an ingredient occupies. Volume is typically measured using cups, tablespoons, teaspoons and milliliters.

Advantages:

• Ease and convenience

• No Need for Scales

• Speed

• Standardization in Recipes

• Common Tools

• Simplicity

Weight:

is a measurement that refers to the mass of an ingredient, typically measured in grams, ounces, or pounds.

Advantages:

• Precision

• Consistency

• Scalability

• Versatility

• Ingredient Efficiency

• Better for Certain Ingredients

Weight vs Volume:

• Precision, Consistency, Scalability and Versatility: Weight measurements allow more flexibility and accuracy than volume measurements. Weight is not affected by the ingredients density or how it is packed into a measuring cup. For example, a cup of flour can vary significantly in weight depending on how its scooped or packed, but 120g of flour will always 120g.

  Not only that but baking also relies on precise chemical reactions like leaveners, fats and liquids. Accurate weight measurements ensure that these proportions remain consistent, leading to the desired texture, rise and flavour.

  Weight measurements are universally applicable, making it easier to follow recipes from different regions that use different measurement systems. For example, I live in Australia so our 1 cup of plain flour = 150g, however 1 cup in America of all purpose flour = 125g…that’s 25g difference! Which will affect your baking process/result.

  Lastly, recipes can be easily scaled up or down by simply adjusting the weights, maintaining the correct ratios of ingredients. For example, you can easily double, triple or halve the recipe by multiplying or dividing the weight of each ingredient. This will ensure that the ratios remain accurate.

• Ingredient Efficiency and Cost Management: Weighing your ingredients ensures you use exactly the amount of each ingredient required by the recipe. This avoids overuse or underuse, which can happen with volume measurements due to packing differences. This will also help prevent the common issue of having leftover ingredients that were measured by volume but not needed in exact quantity.

  By using precise amounts, this makes shopping for the ingredients a lot easier because you will have a clear idea of the quantities required, and you minimize excess usage of ingredients, which can save money over time, especially for costly ingredients like nuts or chocolate. For example, chocolate chips come in 200g bags, if a recipe for a large batch of cookies is requiring 3 cups of chocolate chips...how many bags of chocolate chips will you need to buy? However, if the recipe told you 570g, then you know exactly how many bags to purchase.

• Better for Certain Ingredients: I did briefly touch upon this subject in my previous paragraph discussing consistency, I wanted to elaborate on this topic and provide you with a few more examples.

  Flour: Flour can vary in density based on how it is scooped or packed into a measuring cup. For example, scooping flour directly from the bag can compact it, resulting in more flour than intended, whereas spooning it into the cup can result in less.

  Sugar: Different types of sugar (granulated, powdered, brown) have different densities and pack differently. A cup of granulated sugar and a cup of powdered sugar weigh differently due to the fineness of the particles.

  Butter: Measuring butter by volume can be tricky because the volume changes when it’s melted versus when it’s solid. Weight remains consistent regardless of the state of the butter.

  Nuts and Dried Fruits: These can vary greatly in size and shape, affecting how they fill a measuring cup. Weighing provides an exact amount regardless of these variations.

Scales:

I understand that kitchen scales can sometimes come with a hefty price tag and may seem a bit luxurious. However, rest assured there are plenty of affordable and straightforward options available for purchase. Personally, I bought my kitchen scale from Amazon at a reasonable cost, and it has proven to be a worthwhile investment. The key is to find a scale that is practical and fits your needs without breaking the bank.

There are several factors that I highly recommend considering before purchasing a kitchen scale, such as:

• Accuracy and Precision: Look for a scale that provides precise measurement, ideally to the nearest gram. High accuracy is essential for consistent baking results.

• Capacity: Ensure the scale can handle a wide range of weights, from small amounts (a few grams) to larger quantities (several kilograms). A capacity of at least 5kg is usually sufficient for most baking needs.

• Unit Conversion: Choose a scale that allows you to switch between different units of measurements (grams, ounces, pounds, millilitres) easily. This versatility is helpful when following recipes from different regions.

• Tare Function: A tare function allows you to reset the scale to zero with a container on it, allowing you to measure ingredients directly into your mixing bowl without additional calculations.

• Platform Size: The weighing platform should be large enough to accommodate your mixing bowls and other containers comfortably. A larger platform also makes it easier to read the display when weighing bulky items.

• Readability: Look for a scale with a clear, easy to read digital display. A backlit display can be especially useful in low light conditions.

• Auto-Off Feature: An automatic shut off feature helps preserve battery life, but it should have a delay long enough to allow you to measure multiple ingredients without the scale turning off prematurely.

• Power Source: Consider whether the scale uses batteries, a rechargeable battery, or an AC adaptor. Battery operated scales offer portability, while plug in models avoid the hassle of replacing batteries.

• Ease of Cleaning: A smooth, flat surface is easier to clean. Some scales have removeable platforms that can be washed separately.

Conclusion:

Yes, having the right volume measurements can make baking much easier, more convenient, and can help speed up the process significantly. However, I prefer to measure my ingredients using weight measurements due to its accuracy and consistency. Weight measurements provide precise quantities, eliminating variations caused by different packing densities and the inconsistencies of volume measurements.

This precision ensures that recipes yield consistent results every time, which is crucial for the delicate chemical reactions in baking. Additionally, using a kitchen scale simplifies the process, reducing the number of measuring tools needed and making clean up easier. Overall, weighing ingredients enhances the reliability and quality of baked goods.