I just picked up several ancient grains (spelt, barley, amaranth), and would like to start my own experimentation with muffins, etc. I typically like to bake by weight, and you mention substituting by weight, but I want to know if subbing in alternate flours by weight will work as the weight/volume calculation is different for different flours. For example, KAF uses 4 1/4 ounces for a cup of regular flour,3 5/8 ounces for a cup of amaranth, 3 ounces for barley. So if a muffin recipe typically uses 8 ounces flour, can I sub in 2 ounces of amaranth and expect that to work, even though the total volume of flour may be greater than it would be using all AP flour? Or will this automatically make the baked good more dense?

• Reply