Hi — your book made our Thanksgiving! My grandmother always made cinnamon rolls for Thanksgiving and I had let the tradition go because they were so much work. But this year I saw the NYT article, ran out to buy the book, and we had cinnamon rolls for Thanksgiving dinner to my sister’s and my daughter’s delight. Thanks so much.
Here’s my question: I went through a sourdough phase awhile back and got used to measuring flour with a scale. I’m excited about trying it again with your dough formulas. Is there an equivalent you’d suggest for weighing flour(s)? Different books seem to vary in what they consider the weight equivalent of a cup of flour. I’d appreciate any suggestions and again, thanks so much.
I am so happy to hear that you made the cinnamon rolls for Thanksgiving! I did too. This year I caramelized some sliced pears and rolled them in with the sugar filling for the dough. It was very tasty and gorgeous!
Great question about weighing flour!
We considered writing the entire book with both weights and cup measures, but in the end we decided that too few of us bakers are actually scaling out our ingredients. It is, as you know the only way to get a truly accurate measurement. Then again we claim for this book it just doesn’t matter that much and that seems to be true!!!
Having said that…the weight is about 5 ounces per cup of all-purpose flour. The ‘master” recipe which requires 6 1/2 cups of all-purpose is equal to 2#.
Perhaps someday we will convince every home baker to use a scale and then we will reprint the book with weights. Until then I hope this helps!
Very best and enjoy the book and all the bread! Zoë