"zxcvbob" > wrote in message
...
>1 C rye flour
> 1 C high protein bread flour
> 1 C warm milk
> 1 tsp salt
> 1 Tbsp dried yeast
> 2 Tbsp brown sugar
>
> Mixed it all up to let it rise; it was supposed to be a "sponge", to add a
> little melted butter and a lot more white flour later. Well it's a stiff
> dough already. Is my flour *that* dried out?
>
> It's sitting on the counter in a Tupperware bowl covered with a tea towel.
> Doesn't seem to be rising much yet. Maybe I need to just leave it alone
> until tomorrow.
>
> Bob
If you scooped the flour out of the bag, it was probably compacted. If you
had spooned the flour into the cup then it would probably have been OK.
Since there is a potentially >30% variation in flour weight depending on how
you fill the cup, it can make the difference between success and failure.
That's why serious and professional bakers weigh all the ingredients.
Graham