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When restaurants shut down, why isn't it more common for them to publish their recipes? (lemmy.dbzer0.com)
submitted 2 years ago by to c/asklemmy@lemmy.ml
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[โ€“] 24 points 2 years ago (3 children)

The issue with scaling in baking recipes is often that home bakers are measuring by volume and not mass. Any commercial baker is going to go by mass because with ingredients like flour the amount that's in 1 cup can vary wildly based on how firmly packed into the cup it is. There are also issues with how long you need to rest 10 pounds of dough vs 1 to ensure it properly hydrolyzes and the fact that pizza dough in pro pizza shops often undergoes a sort of accidental ferment just by nature of the fact that it's made in large batches then stored.

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  • [โ€“] 10 points 2 years ago (1 child)

    That, but also certain things like yeast don't scale in normal ratios. You gotta use logs and powers and whatever them fancy math boys do.

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  • [โ€“] 11 points 2 years ago (1 child)

    Oh balls if we're gonna get into the math for how many billions of yeast cells we're pitching and time/population curves and all that mess we're gonna need to take this over to the homebrewing community and talk to someone smarter than me. I just let my rises go until the volume of the loaf has doubled.

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  • [+] [B] 4 points 2 years ago* (last edited 2 years ago) (1 child)
    [deleted]
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  • [โ€“] 2 points 2 years ago (1 child)

    That is a problem, and also as someone else pointed out the yeast is another, but also in my experience water is as well. I don't know if it just dries out differently because of the change the in mass to surface area ratio or what, but for whatever reason you have to change the ratio of flour to water when you change the scale of a recipe. It can even make a difference just to be at a different altitude. Baking is a weirdly complex mix of chemistry and even sometimes biology. The more I learn about it, the more surprised I am that it ever even works.

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  • [โ€“] 2 points 2 years ago

    Its an issue with hydrolizing, which is to say the rate at which the flour absorbs the water and begins the process of gluten development.

    Stovetop cooking is the intersection of organic chemistry and performance art. Baking is the intersection of organic chemistry and witchcraft.

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  • [+] -6 points 2 years ago (1 child)

    Are you aware of the metric system?

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  • [โ€“] 6 points 2 years ago (1 child)

    even in the metric system, measuring by mass is better than volume and most home bakers don't do it

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  • [โ€“] -1 points 2 years ago* (1 child)

    You can and actually do every measurement of a recipe expressed in metric by mass, especially when it comes to bread and pastry and even more for fine pastry.

    Even for liquids it is extremely easy to convert volume into mass because 1ml = 1g (for water), which facilitates converting any volume of any liquid into mass.

    Even eggs, butter or even olive oil can be easily measured by weight.

    So, even if you were to get a recipe expressed in tons for each ingredient, it would be possible to convert it to a homemade recipe by just converting to grams and weigh the required ingredients.

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  • [โ€“] 1 point 2 years ago (1 child)

    The problem with measuring by volume isn't that math is hard. The problem is that you can get surprisingly inconsistent amounts of things. Tiny differences in how you measure can make a huge difference in how much air you have mixed into your dry ingredients. Measuring ingredients by weight doesn't have that problem.

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  • [โ€“] 1 point 2 years ago (1 child)

    You made me go and review why I had intervened in the thread.

    Yes, you are correct. Volume is an extremely imprecise measure for dry ingredients and it was because of that I commented as I did, as the discussion was as commercial baking/cooking revolved around large batches, measured by weight, while family cooking/baking revolves around measurements by volume.

    But you get hard pressed to have that problem in recipes expressed in metric, even if we went and tried our best to make matters as complicated as possible and measured liquids by mass.

    That was why a I replied as I did.

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  • [โ€“] 1 point 2 years ago (1 child)

    That's a fair point, but I think you're overestimating how difficult it is to convert units in less rational measurement systems. People who've used metric their whole lives seem to have it stuck in their heads that it's some kind of herculean task to look up a couple numbers and plug them into a calculator and then write that number down for your recipe. If it was as hard as you seem to think it is even America would have changed over by now. Metric is better, but it's not that much better.

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  • [โ€“] 1 point 2 years ago

    Biased as I am, if for nothing else, metric uses a decimal base, which facilitates converting between scale units by shifting the point. The representation by fractions used in the imperial system is not that straighforward.

    But I wasn't even considering that in my comment. The point was what you ilustrated very well in you comment: measuring dry ingredients by volume can and will cause deviation in the end result.

    I can't fathom what "one cup, hard packed" means. What if I'm stronger than the original author of the recipe and pack it harder or my dry is coarser or has a different moisture content?

    But I can easily understand what half a pound, half and one quarter, etc, precisely requests, although I prefer to have it expressed in metric units as 1lb = 453g, so 1 and 1/2lb is 679,5g, out of personal preference.

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