TammyM wrote:
> On Fri, 29 Sep 2006 21:20:04 GMT, Matt >
> wrote:
>
>> TammyM wrote:
>>> 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?
>
> It measures to the quarter of an ounce (it also has a metric
> function). I suspect that more expensive scales measure even more
> accurately.

A quarter ounce (by weight) of flour is going to take up about a half
ounce by volume. If you weigh four cups of flour at once, that's a 1/64
error. If you use two kinds of flour measured separately, that's a 1/32
error. I think you can do better measuring by volume.

> For my purposes, this one works fine.
>
>> Are you measuring water by weight too?
>
> I haven't done that, I just use the good old Pyrex measuring cup.
> It's a good idea though.A

You will do better with the measuring cup if you do it the same way each
time.

I have a 2-cup Fire King measuring cup with markings on two sides. When
I fill it to the top mark on one side, I still need to add a tablespoon
to bring the level to the top mark on the other side. That is a 1/64 error.

>
>>> there always
>>> seems to be a slight adjustment needed.
>> Do you more often add flour or water?
>
> For me, it's six of one -- meaning sometimes water, sometimes flour.
> The recipes I use most often do not require any adjustments as I've
> already noted those adjustments on the recipe, and frankly, I kind of
> go on autopilot when I use them!
>
> TammyM

No reason somebody can't measure it close enough every time, once the
recipe is worked out, so that the dough doesn't need to be checked.