IICC, with ww flour you stir it first, then lightly sppon it and level
it with a knife. (I had to laugh at your horror in someome scooping it
directly from the bag - I would have felt the same way).

But if you have a scale, the weight would be measured however you do
it.

And I have to say you are very diplomatic to do this - good
problem-solving!

Kris

P.S. - I notice this is an ELCA-related site - is that your
denomination? It's mine, and I might have even had a similar bread at
communion before - very delicious.



Melba's Jammin' wrote:
> Lots of background
> I've just become part of a group that will bake bread for communion at
> the church I'm attending.
>
> Last night we had an information and instruction session. We were in
> two groups (two people each group, basically). The woman I was paired
> with scooped the measure of ww flour from and inside the bag and leveled
> it by pressing it against the inside of the bag. Quel horror. Because
> I'm an outsider in the group, I managed to keep my mouth shut about the
> fact that she was packing it in. I scooped the white flour in a similar
> fashion but leveled it with a straightedge. In the final prep, our
> dough was drier than the batch assembled by the other pair.
>
> The outcome: The other pair's dough was moist and smooth; ours seemed
> dry but we didn't add any more liquid anything to compensate or make
> ours look more like theirs. Like I said, I kept my mouth shut.
>
> As we tested the finished product and evaluated the whole thing as a
> group exercise, I suggested that measuring by weight would be more
> accurate and should produce a more consistent product and I volunteered
> to pre-measure the dry ingredients and make packages for an individual's
> use; the liquids would need to be measured and added by each baker.
>
> In order to determine the weight of the flour, it seems to me like I
> need to first establish a volume measure and weigh it.
>
> My question: What is a good way or the best way to measure the flour
> for volume to then determine its weight? Stir it before measuring?
> Scoop and level? Spoon and level?
>
> Here's a link to the recipe.
> http://www.luthersem.edu/resources/c...ead_recipe.asp
>
> Comments?
> FWIW, I've got a call in to the sem's dining services honcho to ask a
> couple other questions about the recipe's prep, too.
> Thanks.
> --
> -Barb, Mother Superior, HOSSSPoJ
> "Maligning an individual says more about you than the one you malign."
> http://web.mac.com/barbschaller; blahblahblog 10/13/2006
> http://jamlady.eboard.com, Cedric Adams' Hotdish, 10/20/2006