TammyM wrote:
> "Matt" > wrote in message
> ...
>> Arthur Shapiro wrote:
>>> In article > , "L, not -L"
>>> > wrote:
>>>> On 24-Sep-2006, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>>>> There is one caveat that applies to all bread machines; if you think you
>>>> can
>>>> simply dump the ingredients in and walk away, you probably won't be
>>>> happy
>>>> with a bread machine.
>>> Could you possibly elaborate on this? What else can one do but "dump the
>>> ingredients and walk away"???
>> Maybe he means you have to check the dough consistency and maybe add
>> flour or water to get it right. If you use a familiar recipe and
>> measure precisely, you won't need to check the dough.
>>
>> Anyway, you can peek at the dough after you put away the ingredients,
>> wipe the counter, and wash the measuring utensils.
>
> That hasn't been my experience. I check the consistency of the dough every
> time I make a loaf. No matter how carefully I measure (and I go by weight,
> not volume, having converted all of my recipes to that method),

Hmmm ... how precise is your scale? Is it digital? How many digits do
you see when you weigh three or four cups of flour?

Are you measuring water by weight too?

> there always
> seems to be a slight adjustment needed.

Do you more often add flour or water?

> I do not ever open the machine once
> the kneading cycle has ended. If I must take a peek (and I usually want
> to!), I shine a light through the little window on top of the machine.
>
> TammyM