Julie Bove wrote in rec.food.cooking:

>
> "sf" > wrote in message
> ... >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.
> > >
> > > 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.
>
> That made no sense. You are supposed to add a Tablespoon per cup of
> flour. The teaspoon part makes no sense whatever.

No Julie, that is too much for American AP's of the white type.

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