sf wrote in rec.food.cooking:

> On Sun, 28 Sep 2014 17:54:25 -0500, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> > > On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" >
> > > wrote:
> > >
> > > >
> > > > THe amount added is based on the type of flours used in
> > > > breadmaking but generally you want to add 1 TS per cup of flour
> > > > used. Try it at that level then up it if you do not get the
> > > > rise you wanted.
> > >
> > > Is the 1T added to all purpose to make bread flour or to bread
> > > flour to make a super bread flour?
> >
> > Note that if you use the 1 symbol, T is tablespoon and t is
> > teaspoon.
> >
> > Generally it depends on the gluten level of the flour. Better for
> > Bread and King Arthor (KA) normally need nothing added. Regular all
> > purpose can use a ts (t) per 2 cups to make pretty much the same as
> > 'bread flour'.
>
> Okay, so use it only for all-purpose? I like that.

Yup if it's white flour and i made a typo here. Generally it is 1 ts
per cup of AP white but there are exceptions, such as KA needs none
added as it's already hard wheat derived.

> >
> > Now whole wheat and rye flours may need closer to 1 TB per cup but
> > I'd start lower and test it first.
>
> So you're saying that TS is supposed to mean teaspoon? Ugh. That was
> clear as mud.

Grin, it's a very old convention. Normally it is T=Tablespoon, t=
teaspoon or TB/TS or TB/ts to show the difference.

I just checked my set and a ts is 5ml. A TB is 15 ml. I was thinking
a TB was bigger but it's only 3 ts apparently.


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