Bread and Butter

So while in DC I took a bread making class with the Arlington County Adult Education program (I strongly recommend it! So much fun and I think Richard loved the samples I brought home). The things I learned to make in class that I have already made multiple times include: buttermilk biscuits, cinnamon rolls, and focaccia bread. I have also made the french baguettes once and plan to make the sweet quick bread sometime. The class also gave me some confidence to try some other homemade bread based cooking....homemade pizza dough and tortillas, though neither of these have ever turn out quite circular....but maybe I'm onto something with rectangular soft tacos!

A very common ingredient in most of these tasty treats is butter. My recipes typically call for tablespoons of butter. Given pretty much only the US uses the 'standard' system of measurements, the butter I buy here is not marked in pretty little tablespoons but by 25g (or 50g) increments. So on a tip from my bread class instructor I bought a kitchen scale before we moved. So I whip out my little scale now and weigh my butter (I'm actually starting to get pretty good eyeballing the amount I need). Every time I cook though, I have to go online (I've been going to traditional ovens website) to convert my tablespoons to grams. For the above mentioned recipes I have just written in the amount I need...but every time I use a different recipe I have to go look it up. So to solve this problem, I made this nifty little chart. I have printed it out and put it on my fridge. Hmmm, now what should I bake today......