"dsi1" wrote in message
...

On Saturday, April 1, 2017 at 2:08:28 PM UTC-10, sf wrote:
> On Sat, 01 Apr 2017 22:24:55 GMT, Wayne Boatwright
> > wrote:
>
> > On Sat 01 Apr 2017 02:13:56p, Ophelia told us...
> >
> > > "U.S. Janet B." wrote in message
> > > ...
> > >
> > > On Sat, 01 Apr 2017 12:01:03 -0700, sf > wrote:
> > >
> > >>On Wed, 29 Mar 2017 09:55:13 -0400, Dave Smith
> > > wrote:
> > >>
> > >>> On 2017-03-29 1:56 AM, sf wrote:
> > >>> > On Tue, 28 Mar 2017 20:09:19 -0400, Dave Smith
> > >>> > > wrote:
> > >>> >
> > >>> >>
> > >>> >> How much variance do you expect there to be between any
> > >>> >> number of cups of flour leveled off with a finger? How would
> > >>> >> that slight variance compare to a weighed portion of flour on
> > >>> >> a cold dry day as opposed to a hot damp day? Most of our
> > >>> >> recipes are based on a volume measurement,
> > >>> >> so the weighed equivalents are going to be based on what a
> > >>> >> cup would
> > >>> >> be... 4 1/4 oz or 120 grams and son of a gun, 4 1/4 oz is
> > >>> >> actually 120.5 grams not 120. So we are expected to believe
> > >>> >> that it is more accurate to weigh the flour to get the exact
> > >>> >> measurement of a 120 grams when the cup of flour is actually
> > >>> >> 120.5? It is so much easier to just scoop out a cup and
> > >>> >> level it off.
> > >>> >>
> > >>> >
> > >>> > I've measured & weighed the result. A cup of all-purpose
> > >>> > flour is 120g when I've stirred it with a whisk.
> > >>> >
> > >>> >
> > >>>
> > >>> It is always 120 grams? If the recipe calls for one cup, or for
> > >>> 120 grams, and one cup of flour is always 120 grams, how can
> > >>> anyone argue that weighing is more accurate?
> > >>>
> > >>I'm not making 100 at a time, so I'm not a stickler for such
> > >>precise accuracy. I don't care if it's a fraction of a gram
> > >>difference. I'm certainly not getting to 120g without adding a
> > >>little more, or taking some away and I don't need that kind of
> > >>fuss over some cake.
> > >
> > > Some of us work really hard to get an exceptional loaf and we
> > > want to be able to reproduce it every week. That's why we weigh
> > > ingredients. We don't like hit or miss because we know that we
> > > will be disappointed with the results.
> > > Janet US
> > >
> > > ==
> > >
> > > +1
> > >
> >
> > Agreed!
>
> I don't bake bread often enough to care about repeatability and mine
> comes out just fine when I do bake it. I don't use a bread machine
> like so many here do, so maybe that's why.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to
> hold them.

I made some pizza dough today. I just dump everything in a zip lock bag and
work that bag. It was a mite bit chilly around here today so I put the bag
under my lumbar region and laid on it to stretch my spine a bit. It felt
good. We then went out to eat at a Mexican restaurant. When I came back,
that bag was blown up and ready to explode. I released the gas and stuck it
in the refrigerator. It's going to be perfect tomorrow.

====

Did I tell you that I had used your method and it works fine) I have to
admit though I never put it under my lumbar region although I could sure use
it now

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