To work out carbs in home made bread:

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hanadr

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Weigh your ingredients and record the total carbs.
When the bread is baked, weigh the loaf. it contains the carbs you put in the mix. You can now work out the percentage of carbs in the loaf. It's weight of carbs, divided by weight of loaf multiplied by 100. Each time you cut a slice, weigh it and multiply that weight by the percentage. That's the carbs in the slice. If you're like me, you'll round eveything and do it in your head, but you could just leave a calculator by the scales.
 
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Buachaille

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Is it not the case that if you weigh all of the dry ingredients and count the the carbs the amount of carbs you put into the loaf remain in the loaf after it has been baked. If you assume that the carbs have been evenly distributed in the mix you simply slice the loaf into x pieces, divide the total carbs by the number of slices and multiply by 100 to get the percentage in each slice.

Surely, increased weight can only be attributed to any liquid retained in the baked product.
 
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hanadr

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Sorry Buachaille!
Your method wouldn't work.
I say to weigh the completed loaf to account for the loss of water during the baking. the total carbs would remain the same. the variation through the loaf from imperfect mixing isn't probably worth worrying about. It will be as accurate as the methods used for commercially labelled foods
 
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Buachaille

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How does the amount of carbs change during the baking process? What you put in in terms of carbs is what you get out. They don't change, no matter how much water or other liquid is added. The input carb content of the loaf, irrespective of output weight, should remain. Or do you weigh the water before baking the loaf?

For example if I make a batch of dough with 1 lb of dry matter containing carbs and 1lb of dry matter with no carbs the volume of the mix is 2lbs of dry matter, half of which is carbs. I add water - which I think has no carb value. If the weight has increased once the loaf(s) are baked it can only be due to residual liquid which is not baked out in the oven. Neither the volume of carbs nor the volume of non-carbs can increase during the baking process. Unless the water you use has carbs the numbers must, for all intents and purposes remain the same.

Therefore, if you divide the loaf into 16 slices, other things being equal it will have 1/16th of the total carbs and 1/16the of the total non carbs you started out with.
 
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Buachaille

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Thank you. Its he volume of dry matter that counts.
 
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