Common cooking weights for baking

Some weight estimates for future baking...

(another nice chart, too bad it's in ounces!
http://www.kingarthurflour.com/recipe/master-weight-chart.html) 

Water: 1 cup = 236g

White flour: 1 cup = typical 125g, but can range from 120g and 140g, depending on flour scooping/sifting method and humidity.

Yeast: approx 2.25tsp = 7.1g, so 1 tsp = approx 3.156g

Salt: this runs the gamut, depending on salt type.

Table Salt: 1 tsp of Morton's Iodized Table Salt = 6.86g average
Lowest: 6.1g
Highest: 8.1g

Kosher Salt: 1 tsp of Morton's Coarse Kosher Salt = 4.766g average
Lowest: 4.2g
Highest: 5.2g

Baking Powder: 1 tsp of Clabber Girl baking powder = 4.167g
(rule of thumb: 1 tsp per 1 cup of flour)

White Sugar: 1 cup = 200.14g, 1 tbsp = 12.5g

Brown Sugar: 1 cup = 195g, 1 tbsp = 12.2g

Shortening: 1 cup = 205.5g

Butter: 1 tbsp = 14g, 1 stick = 1/4 lb (113g) 

weight of yeast

From the Red Star web site, 1 packet of active dry yeast is typically 1/4 oz (7.1g)

1 package is usually 2-1/4 teaspoons, but not exactly.

Good to know for conversion of volumetric recipes.

Other interesting things I learned about ADY on the Red Star site:

1. Active Dry Yeast can be added directly to dry ingredients! Use liquid temperatures of 120°F-130°F. Yeast activity may decrease if it comes into direct contact with salt or sugar.
2. If dissolving ADY, add to 110°F-115°F water.

yeast amounts

From Daniel DiMuzio's "Bread Baking: An Artisan's Perspective"

This applies to instant yeast in a lean dough, at 77F, for rising times during bulk fermentation

• 0.3% - 3-4 hours
• 0.4 - 0.5% - 1.5 to 2 hours
• 0.7% - 1 hour
• 1% - 30 to 45 min

how much yeast?

DiMuzio talks about this in "Bread Baking: An Artisan's Perspective" (p 158).

For a lean dough @ 77F, he estimates the following percentages for peak fermentation times:

0.3% - 3 to 4 hours
0.4 - 0.5% - 1.5 to 2 hours
0.7% - 1 hour
1% - 30 to 45 minutes

Lots of variables enter in though:

1. Sweeter doughs require more yeast (typically over 12% sugar)
2. Richer doughs require more yeast
   

yeast! I use ADY!

It's important to know what kind of yeast you are using.

Why? Some recipes call for instant yeast, some for active dry yeast.

To convert instant yeast to active dry yeast, multiply by 1.25.
AKA 1 tsp instant yeast (IDY) = 1.25 tsp active dry yeast (ADY)

To convert active dry yeast to instant yeast, multiply by .75.
AKA 1 tsp active dry yeast (ADY) = 3/4 tsp instant yeast (IDY)

I use Red Star Active Dry Yeast (ADY), which I buy in a 2lb sack at discount at Costco. It's very cheap that way ($5-6 for the bag, which will last you FOREVER!); I put some in separate jars: one small job in the fridge, the rest goes in the freezer, where it will keep more at least a year past the expiration date!