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# Recipe I have calls for 4 5/16 cups of flour I got the 4 cups but can not figure out the 5/16 part

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5/16 cups is equivalent to 5 Tbsp.

Posted on Mar 11, 2011

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Posted on Jan 02, 2017

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## Related Questions:

### I need to convert 300 grams of mascarpone italian cheese into something i can understand

Don't forget cups are measurements of volume not weight. It was so the old west cowboys could cook using their tin mug as a measure. The problem with converting weight to volume is as follows, a cup of sugar is heavier than a cup of flour. Whole almonds have air spaces between them. This site is a flour site, but lower down, cups of various ingredients by weight. With the two sites listed, you can convert everything. Good luck, I am a trade chef.
http://www.kingarthurflour.com/learn/ingredient-weight-chart.html

300 grams is 10 1/2 ounces

200 grams is 7 ounces

This calculator site will convert everything including grams to ounces and using the 'VOLUME' tab, grams to cups.

http://mykitchencalculator.com/kitchencalculator.html
Kitchen Calculator MyKitchenCalculator com

Dec 10, 2016 | Kitchen Appliances - Others

### 300 grams of flour equals how many cups?

2 cups of flour is 300 grams,
3 cups is 450g
1,2/3 cups is 250 g
1 cup is 150g
Cheers, Rob

Nov 20, 2016 | Office Equipment & Supplies

### Recipe calls for 250g of flour how many cups do I use?

Check this
http://gramstocups.net/250g-flour-in-cups

• 1.757 US legal cups (240 ml)
• 1.686 Metric cups (250 ml)
• 1.782 US customary cups (236.5882365 ml)
• 1.855 Canadian cups (227.3045 ml)
• 1.484 Imperial cups (284.131 ml)

Oct 07, 2016 | Kitchen Appliances - Others

### How many cups in 5 lbs.

The cup measure of 1 pound of flour will vary, depending on the type of flour. Here's a guide: If your recipe calls for 1 pound of all-purpose flour, use 3 1/3 cups. If your recipe calls for 1 pound of cake flour, use 4 1/2 cups.
5 LBs of flour could be anywhere from 17.5 cups to 22.5 cups

Mar 03, 2015 | Kitchen Appliances - Others

### My bread appears to be rising well with a nicely rounded top then somewhere early in the bake cycle the top collapses or falls. What would cause that?

This is probably caused by a large bubble forming in the dome. Try cutting back on the yeast by a half teaspoon. Bread maker recipes are a hit or miss situation.

Jan 27, 2015 | Kitchen Appliances - Others

### Does self rising flour need time to rise/

self rising flour uses baking powder as a leveling agent, so it rises as it is being heated in the cooking process, not like a yeast dough.
the following is taken from another site, I could not have said it any better.

Self-rising flour has an almost magical sound to it. And if you look at recipes that call for it, you'll see that they do not call for the addition of salt or leavening agents, though biscuits, cakes and breads made with seem to rise up just fine. The reason for this is that self-rising flour is actually nothing of the sort. It is flour that has a leavening agent - baking powder - and salt added to it during packaging. Since the ingredients are evenly distributed throughout the flour, you will get the same nice lift to your baked goods every time you use it. If you don't have self-rising flour and you have a recipe that calls for it, you can make your own by combining 1 cup all purpose flour with 1 tsp baking powder and 1/4 tsp salt. Similarly, if you only have self-rising flour, you can reduce the baking powder and salt called for in a recipe that uses standard all purpose flour.
Now that being said, it is also worth noting that there are several brands of self-rising flour that have a lower protein content than all purpose flour (11% protein). They are effectively cake flours (8% protein). Wheat protein, or gluten, is what gives baked goods much of their structure, but it can also cause a bread to be too dense or tough. White Lily and Presto are two examples of self-rising brands that use a low-protein cake flour as their base, and if a recipe calls for one of them, you should use cake flour in place of all purpose in the conversion given above.

Jan 03, 2015 | Home

### Ingredients

Original recipe makes 1 cup
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder

### Directions

1. Stir or sift together the flour, salt, and baking powder. Presto, you've got self-rising flour!

Jun 13, 2014 | Cooking

### To make self raising flour

For every cup of all-purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt and mix well.

Apr 08, 2014 | Cooking

### What is the sequence for placing the bread ingredients in the baking container of the bread machine.

Step 1 What you'll need
You will need: Yeast - 2 Tbsp Hot-ish* water - 2 cups Bread flour - 5 cups total, 2 for the sponge and 3 for later. (NOT regular flour) Sugar - 2 Tbsp. Salt - 2 tsp. Oil - 2 Tbsp. 3 loaf pans Quick-read thermometer Oven pre-heated to 375 *Hot-ish means betw…
Step 2. Make the sponge
This recipe uses what I call a "sponge." The sponge will activate the yeast and get things started; getting the yeast warm, happy, and ready to go Start by mixing the hot water and the flour. Then, add 2 Tbsp. sugar, 2 Tbsp. oil, 2 Tbsp. yeast, and 2 tsp. salt. Let this sit for about 8 or 10 m…Step 3. Add some flour and knead it
Now you need to add about 3 more cups of flour. I added a little less this time, it really depends on the humidity and how exact your measurements were in the sponge step. Once it gets too tough to stir, flip it onto a clean floured surface. Now, knead away, adding flour as you do so. Knead th…Step 4. Let it rise...
let the dough rise in a warm place for about 45 minutes to an hour. the dough should be about doubled in size by the time it's finished.
Step 5. Into the pans
Punch the dough down (Yes, punch it. Beat the heck out of it. Just don't make a mess), then divide it into 3 parts. Spray the pans and put the dough in. Let it rise again in the pans (covered) util it looks like the second picture.
Step 6. Into the oven
Preheat your oven to 375 F and put the loaves in. Bake them for about 25 minutes. Your quick read thermometer should read between 180 and 190 degrees. Pull the loaves out and place them on their sides on a rack, after a few seconds slide them out of the pans and onto the rack. Let them cool.Step 7 Eat!
Eat it! Share it! etc.! You can do a lot with this recipe... ...You can add nuts, roll it out and add cinnamon and raisins for cinnamon-swirl bread, add your favorite spices, etc. Add sweet potatoes, chunks of cheese, pieces of ham, or whatever suites you.

Hope this helped.

Jan 24, 2010 | Zojirushi BBCC-V20 Home Bakery Traditional...

### Banana bread recipe for sunbeam 5895

I have made the following recipe in my West Bend machine with great results. I just got a Sunbeam 5895 at a garage sale - it works great - just wanted a different "shape" loaf! I'm going to use this recipe in my Sunbeam - don't see why it won't work!

Here's the recipe!
1/2 cup softened butter, cut into small pieces for good blending
1 cup mashed ripe banana (personal note: if my ripe bananas don't measure up to 1 cup, I add enough milk to make it 1 cup. Seems to be okay)
2 eggs, large, slightly beaten
1/2 cup chopped nuts (optional)
2 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Grease inside of pan and knead bar generously with vegetable shortening (I just spray with Pan Spray). All all ingredients in order listed above to pan. Lock pan into bread machine. Program for quick bread. After a few minutes of mixing, I usually take a rubber spatula and scrape down the sides and stir in any flour that has not been completely mixed. I didn't do this once and ended up with a loaf that had flour coated corners!

Good Luck! Enjoy!

May 31, 2009 | Sunbeam 5895 ExpressBake Bread Maker

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