The amount of flour and water in a faceted glass

Admin

A faceted glass looks like this:
For those who see such a glass for the first time, I explain that vertical edges are applied to a faceted glass, but not completely. At the top of the glass there is a solid rim around the glass.
That's why they say "Under the rim" glasses, or "full" faceted glass.

The amount of flour and water in a faceted glass

These glasses are filled with water:
Left glass - water "under the rim" water holds 200 ml.
The right glass is a "full" glass of water, 250 ml of water poured.

The amount of flour in a faceted glass.
If full faceted glass holds 250 ml. water means flour enters about 150 grams of wheat and about 130 grams of rye flour.

If in a glass "Under the rim" includes 200 ml. water means flour enters about 120 grams of wheat flour and about 105 grams of rye flour.

A faceted glass is very convenient and useful to have in the kitchen, in the country, when there is no measuring cup from the bread machine.

Good and tasty bread for everyone

mamusi

Here's some useful information for newbies!
So clear!
Since people often ask or argue HOW MUCH the same flour in a faceted glass!

Masha Ivanova

Admin, Tatyana! All the time I want to ask knowledgeable people, but I forget. When they talk about the amount, for example, of flour in a container, for example in a glass, what exactly does it mean? After all, if you put a glass in a bag of flour and fill it up, or if you put flour in a glass with a spoon or something and tamp it a little in a glass, press it with a spoon, tap the glass on the table, then you get completely different weight of flour in the first and second cases. So what is the right way to fill a glass?

mamusi

Quote: Masha Ivanova

which way of filling the glass is considered correct

and here:
Sifted or wholemeal? Since the weight will be the same, but the volume will be different!
People often put a "glass of flour" in a recipe, and then someone asks this question:
I decide for myself this way: wholemeal flour is measured out, not tamped, and I put it out of the container into a glass with a spoon, just tap the glass on the table.
And then this measured sifting flour ...
Something like that...

Masha Ivanova

mamusi, Ritochka! Here's the right addition! It's interesting to me too. Once I was not too lazy, weighed the flour with different methods of filling the glass. The difference turned out to be decent. Not only is the flour different for everyone, but even the filling of the glass is unknown how to count.

Admin

It is correct to do this:
Dip a cup into a bag of flour, or pour flour into a cup (glass) "above the roof", with a slide, then lightly knock the glass on the table so that the flour in the glass slightly thickens and settles. Then take a knife and cut off a pile of flour over the edges, just run the knife along the edges of the glass - excess flour will be removed. This procedure is called "under the knife" flour.

With this measurement, the flour in a cup-glass will be by weight about 150 grams of wheat flour.

It is necessary to measure flour in this way, since the weight of sifted and not sifted flour will be different, with the same volume.
It is necessary to sift flour only after it has been measured "under the knife".

And I want to note: when we talk about "CUP", we mean the volume of dishes with a volume of 250 ml. This is the generally accepted term in cooking "CUP", and has one concept in terms of volume. The shape of the cup can be different - but the volume is meant only one: 250 ml.
Therefore, the same 250 ml. can be measured in any container, even in a liter container - but you need to take only 250 ml from this volume.

And more often go to the section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Masha Ivanova

Admin, Tanya! Thank you! The information is very helpful! And it is simply not always possible to enter all sections. There is a lot of information about everything, every day there is something new and interesting. You just do not have time to cover everything.