On 2017-03-29 12:24 PM, Jon Danniken wrote:
> On 3/29/17 9:59 AM, wrote:
> I am starting to realize why professional bakers go by weights when they
> want a consisten result from a recipe, but I wish that amateur bakers
> (AKA people who post recipes on the web) would at least state their
> measuring techniques since they are seemingly unable to abide by a
> single standard of measuring ingredients.
Professional bakers are usually making things in much larger amounts. If
they have the scale handy it is simple enough to enough to weigh our 20
pounds of flour than to measure out 80 <?> cups. Bear in mind that at
some point in the process they will be kneading that dough and rolling
it in bench flour. They don't measure the bench flour at all.