volume vs weight %

[mkevenson]

I am reading a recipe here for a same day dough. The member has used volume measurements. ie 3.5-3.75 cups flour and 1.5 cups water. This volume meas =40- 42.8% hydration.
When I convert the volume meas to weight (grams) I get 479g flour and 355g water which = 74% hydration.
Big difference! No?

Should I use the volume or weight ratio for hydration?

Mark

[buceriasdon]

Mark, Why even look at a vague volume recipe when there is an abundance of precise measurement recipes on the forum? Nothing better to do than guess what method was used to measure the flour?
Don

[TXCraig1]

That formual could easily be as low as 61% hydration. My typical scooping method results in around 155g/C flour.

Volumetric hydration is meaningless.

[La Sera]

That is exactly why baker's percent is based on weight. An American cup, and Imperial cup and a metric cup are all different. A gram is a gram is a gram.

[TXCraig1]

That is exactly why baker's percent is based on weight. An American cup, and Imperial cup and a metric cup are all different. A gram is a gram is a gram.

Not only are there several different types of cups, the weight of flour you can get in them varies significantly depending on how you measure. The weight of flour in a US customary cup could be as little as  124g or perhaps as high as 170g. That's a 37% swing!

[mkevenson]

I agree with all comments, and use weight  as my measuring tool. The question tho remains, the pizzas (3), created by the poster using volume measurements, reportedly were great, they looked good and several respected members so proclaimed. What interested me was the fact that the dough was allowed to rise for a couple hours. I wanted to try the recipe but am confused by the hydration %. Perhaps it best to just look for a weight based , quick prep dough, or , just wing it!!!!!!

Mark

[pizzaneer]

If you wing it, take careful measurements so that you can duplicate it in the future.  If there is confusion, figure that the recipe was on the high side (packed volume) for flour, and compensate accordingly.

[TXCraig1]

Can you post a link to the recipe?

[The Dough Doctor]

Mark;
Hydration percent should always be based on the actual weight measures.
Tom Lehmann/The Dough Doctor

[mkevenson]

Can you post a link to the recipe?

http://www.pizzamaking.com/forum/index.php/topic,20769.0.html

Initially I did not realize that there was a page 2 of this thread. I did find it yesterday and realize that the weight measurements were provided by Bert.
Thank you for all your replys.

Mark