What you're seeing in this recipe is the current state of affairs among the home bread bakers. Over the last 20 yeas or so, most of the authoritative books on the subject went to using grams instead of ounces. Same applies to today's blogs and forums. Many if not most of the recipes are hard metric. This is still a niche hobby, so mainstream sites like King Arthur's flour are still publishing recipes using cups or ounces.
Everything is weighed in these recipes, even water is given in grams. The big exception is the discussion of the temperature, which reflects the American reality - it's easy to buy a $10 scale to weigh in grams, but impossible to change your oven display to degrees Celsius. Also, although that's also changing slowly, the target weight of the loaf is still frequently expressed in pounds. In spite of the hybrid appearance, as you can see in the ciabatta recipe, this is tremendous progress, and clear proof that Americans can get comfortable with metric. Remek
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