"spamtrap1888" > wrote in message
...
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.

That's only a very, very minor factor. If you scoop flour out of the bag
you are compacting it and there will be significantly more than if you spoon
it into the cup.

>When baking,
>measurements just get you in the ballpark

Rubbish!!! Watch Emeril Live and listen to what he says!

>-- you have to add liquid
>and/or flour to get the desired consistency.

And what is that? Knowing what the correct consistency is can only come
from experience. Follow a weight-based recipe and you will end up with the
right consistency.

>Only if you're making
>baked goods to sell by weight does the weight of the ingredients
>matter.

No! Only if you don't care about the result!

Graham