Thank you, we enjoy the smaller size and they also reheat well for a quick crisping up. I gave a half dozen to DS and he filled them with egg salad.
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@Stef_bakes for the Claire Saffitz Dessert Person rhubarb cake, did you use weight measurements for your flour and sugar? For the flour, especially, the weight (8 oz, 228g) was about HALF the listed 1 3/4 cups measurement. The sugar 2 T. less. I read a pre-book-release interview which included her comment about strong preference for weight measures, and so used weights, but am disappointed that her “translation” to cups was so radically off.
Yes. I only bake using weights.
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There are a number of authors who use a “lighter” cup for flour. A 120g cup, for instance (which is what KAB uses) will give you 210g for 1 3/4 cups. If you’re accustomed to scooping, your volume measurements will always weigh more. Cook’s Illustrated/ATK calls for a “heavy” cup at 140g and specifies dipping and sweeping if using volume, rather than aerating and lightly spooning as, e.g. KAB does.
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Very much aware of the variations; a helpful cross-ref list by author/site/ was posted (by you?) in a previous WAYB.
In that case, I guess I am not sure why you feel Saffitz’s measurements don’t accord with volume. She specifies fluffing the flour, then spooning and leveling, so I wouldn’t think 228g is that far off, but YMMV.
Not that I saw or heard in the video. In this interview she says " I think people are scooping flour in a measuring cup inside of the bag the flour comes in, which is just going to lead you to a very, very dense cup of flour. "
(Then goes on to give her own rules for handling flour - transfer it to a different container with tight fitting lid. Measure from there by scoop and level; no mention of fluff),
If she knows what people do, it seems sensible to me to simply go with the flow to provide translated measures to match. My disappointment is for all the home bakers who will not get good results because the “how to handle flour the Claire way” instructions can’t be tediously repeated in each and every recipe as posted/quoted/demonstrated/video reported.
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I haven’t seen her videos, but in the introduction to her book Dessert Person (whence the rhubarb cake recipe), she says: “If you measure flour by volume, don’t scoop directly from the bag with the measuring cup. This compacts the flour, increasing the amount you add to the recipe, which could lead to denser and drier baked goods. Instead, transfer the flour to a large lidded container, fluff it lightly with a fork, use a spoon or scoop to transfer the flour to a measuring cup, and then level it.”
As for the measurements, I assume that most authors of baking books these days begin by developing the recipes using weights, since that’s their preferred measurement method, especially for flour, and then work out the volumes.
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How timely! Claire Saffitz’s rhubarb custard cake from Bon Appetit. I’ve been making this cake for years and started growing rhubarb because of it. I have a lovely rhubarb crop now!
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Lovely baked in the round pan
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Thanks! I haven’t made the Dessert Person rhubarb cake- this one only has rhubarb on top - and would be curious to compare!
Sesame-quinoa bread from Bread, Toast , Crumbs, one that I have made many times. It usually gets baked in a cylinder shaped mold at tomato time but decided on using it for sandwiches. A thin crusted bread, the seeds give a nice crunch. The quinoa is added uncooked, just rinsed, a little extra protein added to the bread.
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Now I want a cylindrical bread pan for tomato season!
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The ones I have are no longer manufactured 
!
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4 posts were merged into an existing topic: What are you baking? June 2025
Ah, did not think! Can I just take it from here and put it there, or do the moderators have to do that? Sorry, this isn’t always natural to me 
You can flag it with request for Moderators to move.
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