On Sat, 04 Oct 2014 20:05:25 -0500, "cshenk" > wrote:

>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.

Convention is tsp./Tbls.

TB is a disease.
ts is tuchus.