On Sat, 01 Apr 2017 23:03:29 GMT, Wayne Boatwright
> wrote:

>On Sat 01 Apr 2017 04:01:28p, Bruce told us...
>
>> On Sat, 01 Apr 2017 22:55:14 GMT, Wayne Boatwright
>> > wrote:
>>
>>>Dry ingredients, especially various types of flour vary from day
>>>to day in moisture content which will cause a variation in weight.
>>
>>>Baking by weight is virtually infallible because weight is
>>>consistent regardless of humidity
>>
>> Those two statements sound contradictory to me.
>>
>
>I should have said that the weight won't vary but the moisture content
>will. One needn't care about the moisture content if using a scale.
>
>Sorry.

No worries.