graham wrote:
> "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
>
>


It's definitely compacted. I'm keeping track of everything I add, and
if it turns out OK I'll convert the recipe to grams next time. Since I
have 3 or 4 recipes for inspiration, and I'm not really following any of
them, I didn't see any reason to weigh the ingredients the first time
(none of the recipes are in grams anyway)

Bob