wrote on 05 Aug 2004:


> The weather, for one thing. Flour readily absorbs and gives off
> moisture depending on the ambient humidity and the freshness of the
> flour, enough to change its behavior in breadmaking. Professional
> bakers typically weigh their flour rather than depend on measuring
> volume (as with a measuring cup) to account for the differences in
> moisture content.
>
> Also, flour (or any other milled grain product) doesn't age
> gracefully. From the moment it's milled, various components of the
> flour start to deteriorate, each in its own way. This can affect the
> finished product. The most noticeable sign of really stale flour for
> most people is a rancid smell, but other things like color and texture
> can be clues to an experienced baker that the flour is not what it
> should be.
>
> Some of the books dedicated to bread machine baking encourage a "high
> touch" approach, where instead of "setting and forgetting", you
> monitor the progress of the dough making and baking at key points in
> the process. One book I've looked at said that you should open the
> lid of the machine while the dough is being kneaded, to touch and/or
> pinch the dough. This allows you to see whether the dough feels
> "right", and gives you an opportunity to take corrective action if
> needed, by adding more liquid or more flour. The book tried to
> describe what "right" feels like, but in the end your own experience
> and instinct is what you have to go by. (It's doubtful that any bread
> machine instruction manual would advise the user to open the machine
> while it's running and feel the dough, simply for liability reasons.)
>
> The books encourage the bread machine user to err on the side of too
> little liquid to start with. This takes into account the variable
> moisture content of the flour, and the fact that, in a bread machine,
> it's easier to dribble in a little extra water while the dough is
> being kneaded, versus trying to add enough flour to absorb excessive
> liquid.
>
> Bob
>

Thanks Bob. The book I'm using is More Bread Machine Magic (Light
Oatmeal Bread), not the one that came with the bread machine, and I have
always monitored the dough as it starts to knead, adding a bit more
water if necessary. But your point about the flour is well taken. I have
had success with other loaves made from this bag of flour, but I'm
getting to the bottom of the bag. Also, the weather has been very warm..

--
Lee