On May 1, 12:43*pm, "graham" > wrote:
> "sf" > wrote in message
>
> ...
>
> > On Thu, 29 Apr 2010 14:08:42 -0600, "graham" > wrote:
>
> >>But with scales, one never has these problems.
>
> > We're not scientists and we don't need scales.
>
> As Emeril, on Emeril Live, often used to say: "Baking is science! *Get
> yourself some scales!"
>
> No serious baker uses cups. In fact arguably the best non-professional
> baking book published in the USA* recommends weighing as do the
> Williams-Sonoma books. Both give "bi-lingual" recipes for those stuck in the
> age of the covered wagon. *All the serious bread-books for the home baker
> also push the *weighing of ingredients.
> A cup of flour can weigh anywhere from ~100g to ~150g. *If you are making a
> spongecake, that's the difference between a light, fluffy cake and a
> doorstop!
>

Tell me, how does a professional baker tell when a yeast dough has
"doubled in bulk" -- with a scale?

The weight of a cup of flour depends on the humidity. When baking,
measurements just get you in the ballpark -- you have to add liquid
and/or flour to get the desired consistency. Only if you're making
baked goods to sell by weight does the weight of the ingredients
matter.