The kitchen notebook
Why a cup of flour can weigh differently
Keep the flour, measuring method, and source cup together when converting.
Read articleThe kitchen notebook
Practical explanations of kitchen measurements, ingredient states, recipe scaling, shopping lists, bread formulas, and pan capacity.
The kitchen notebook
What “packed” means for brown sugar
The word “packed” belongs to the measurement, not just the ingredient name.
Read article
The kitchen notebook
Weight and volume measure different things
Grams-to-grams is a unit conversion; cups-to-grams also needs an ingredient reference.
Read article
The kitchen notebook
Which cup does your recipe use?
Check the cup definition before choosing a conversion reference.
Read article
The kitchen notebook
Scale the ingredients, then review the method
The serving multiplier changes measured amounts. Keep the method with its original context.
Read articleThe kitchen notebook
Make sense of kitchen fractions
Use a readable fraction display without losing the original quantity.
Read articleThe kitchen notebook
Read an ingredient line before scaling it
A short review prevents a plausible-looking parse from changing the recipe.
Read articleThe kitchen notebook
When two ingredients belong on one shopping line
A useful total combines matching quantities without erasing their context.
Read articleThe kitchen notebook
Baker’s percentages start with the flour
Use a common flour base to compare and resize a formula.
Read articleThe kitchen notebook
Count the flour and water in your starter
Starter contributes both flour and water. Keep those two contributions separate.
Read articleThe kitchen notebook
Compare pan capacity before resizing a recipe
A pan’s diameter is only part of its capacity. Check the shape, depth, and count.
Read articleThe kitchen notebook
Keep the source measurement with the result
A traceable number tells you which measurement it represents.
Read article