maxine in ri wrote:
>
>
> I've been using a scale for a while now, makes a wonderful difference
> in my non-machine baked goods. Both types of flour say 4 cups to the
> pound.

Why are you measuring with cups if you have that nifty new scale...
there's your problem... flour runs darn close to three (3) cups per
pound (5-5 1/2 oz/cup)... check it with your wonderful scale. You
stuffed a whole extra cup's worth into your ABM.... that's fine if it
were your Olga! And unless you have some little rug rat to play with
them toss those measuring cups in the trash, they have no culinary
value whatsover... there isn't a professional baker on the planet who
uses dry volume measuring cups... an idiotic concept initiated by those
homemakers simply too cheap to buy a kitchen scale. The only measuring
cups interest me are bra cups... and yes, I've checked their accuracy
with a scale, double checked, double D checked even.

With ABM recipes, before using it's best to do the math, be sure all
dry ingredents add up to one pound and all liquid ingredients add up to
one cup... with baking, fats (even cheese) are considered liquid.
Additions such as nuts and fruit need to be figured in too... if you
like to add more nuts/raisins cut back a bit on the fat/liquid/flour.
With baking, as all cooking, to be sucessful you need to develop a
sense for extrapolating... no, extrapolation is not a kinky sexual act.
hehe