internal temperature of baked goods

180-190°F for soft bread

200-210°F for crusty bread

160-165°F for cheesecake

210°F for cake and brownies

measurement converter

3 tsp = 1 tbsp

2 tbsp = 1 liquid ounce
16 tbsp = 1 cup
1 cup = 8 ounces
2 cups = 1 pint
4 cups = 1 quart

1/2 lb margarine = 1 cup
1 lb of granulated sugar = 2 cups
1 lb of brown sugar = 3 cups
1 cup chopped nuts = about 1/2 lb
64 marshmallows = 1 lb
1 medium onion = 2 tbsp of minced dry onions
1 tbsp of fresh herbs = 1/2 tsp of dried herbs, or 1/4 tsp of dried, powdered herbs
1 cup sour milk = 1 cup milk into which 1 tbsp vinegar has been stirred
1 cup sour cream can be made by adding 1/3 cup butter, 2/3 cup milk and 1 tbsp vinegar

butter or margarine:
1 oz. = 2 tbsp fat
1/4 lb or 1 stick = 1/2 cup fat
1/2 lb = 1 cup fat
1 lb = 2 cups fat

chocolate:
1 square = 1 oz. = 3 1/2 tbsp dry cocoa + 1 tbsp butter

eggs:
1 cup snow = 1 egg
13 egg yolks = 1 cup
9 egg whites = 1 cup

flour:
1 lb all-purpose sifted = 4 cups
1 lb cake flour = 4 1/2 cups
1 lb cornmeal = 3 cups

rice:
1 lb = 2 1/3 cups uncooked rice

sugar:
1 lb granulated = 2 cups
1 lb brown = 3 cups
1 lbs confectionery = 3 1/2 cups

butter convert to vegetable oil:

butter(g):vegetable oil(g) = 4:3

sourdough starter to go

< Processed >

ingredient:
- 1/2 cup sourdough starter

- flour

1. Add sourdough starter and flour until it's soft, pliable ball of dough.

2. Generously sprinkle the dough with more flour, put i tin a plastic bag filled half way with flour.

3. Seal the bag well and the starter should last a week or two.

< Get ready to use >

ingredient:
- 1 storage sourdough starter
- 2 cups water
- 2 cups flour

1. Remove the sourdough starter from bag, place it in mixing bowl.

2. Add in water and flour, let it set in a warm place for at least 3 hours.

3. Ready to use in any recipe!!

Reference: Cooking the Sourdough Way, Tips Stoves & Recipes - Scott Power