l, not -l wrote:
> On 25-Oct-2006, "Merryb" > wrote:
>
> > Humidity or a different grind can affect measuring- have you actually
> > tested this theory? I would think a quarter cup of semolina would be
> > heavier than the same of white.
>
> Test it how; pour 30 grams of flour in a measuring cup?
>
> Facts of which I am certain:
> - measuring by measuring cup results in great variability, for many reasons
> - every bag of flour I have looked at, regardless whether semolina, whole
> wheat, white or gluten flour, all indicate the same thing; 1/4 cup of flour
> weighs 30 grams
> - I get consistent results using flour of all variety utilizing 30 grams for
> every 1/4 cup a recipe calls for.
> - I do not have a lab environment, humidity is somewhat variable; however,
> all my flour, regardless of type, is stored in the freezer until needed;
> weighed cold from the freezer then brought to room temperature. The method
> I use to store and weigh reduces much of the variability due to humidity.
> - vendors claim and my results confirm to my satisfaction, 1/4 cup of flour
> should weigh 30 grams
>
> --
> Change Cujo to Juno in email address.
Duh- sorry- Yes- have you tried pouring 30 grams into a measuring cup?