Classic baking – how a blind cook manages.

Banana bread is one of those essentials for any baker’s repertoire and here I was learning a new version with Kelly in Virginia Beach (USA) (https://youtu.be/I47dQTqhuKY).

First, I needed to better understand the American measuring system of cups.  I do have them at home but have always tended to rely on my trusty talking scales which I can switch between ounces and grams.  It is good to a point but doesn’t really cope with amounts of 5 grams or less – one just has to guess!

Kelly, of course, could see when her wonderfully crunchy topping and the banana bread all looked cooked.  That doesn’t work for me but a careful finger can feel whether the right amount of sponginess has been reached and I also use my speaking thermometer just to check.  Bread gets to about 91C and cakes a few degrees higher because of the sugar content.

You can find the banana bread recipe (and lots more) at www.bakingbllind.com.

There is also a good cups/grams/ounces conversion chart here http://dish.allrecipes.com/cup-to-gram-conversions/

Penny

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