On Tuesday, November 22, 2016 at 3:33:59 PM UTC-5, graham wrote:
> On 11/22/2016 1:12 PM, sf wrote:
> > I use mainly all-purpose flour and know that if I stir it with a whisk
> > first, the weight is spot on, but it's still a useful chart. If
> > you're using a recipe that is written in weighs and you only have
> > measures - it will save you from Googling every item individually.
> >
> > http://www.kingarthurflour.com/learn..._medium=social
> >
> >
> >
> I checked the Amendola "The Baker's Manual", and he specifies that the
> ingredient should be lightly spooned in to the cup before levelling off.
> Some of his weights match KA, others don't. KA doesn't specify on that
> table about how to fill the cup.

I can't be bothered with all that stuff. I scoop it out of the
canister with the measuring cup and level it off.

Then again, I don't bake fussy stuff. Chocolate-chip cookies is
about the extent of it.

For pizza crust, I weigh the flour, because that's how the recipe
came to me.

Cindy Hamlton