Melba, consider this: to work with weight when making bread, start
with whatever amount of flour, weigh it and assign it the percent value
of 100%. In this sysem all the other ingredients are a percentage of
the flour's weight. This may be in ounces or grams. I work in grams
and use a pocket calculator to get the amount, in grams, of water,
yeast, salt, etc. If you do not have receipes which are measured in
weight and want to translate from volume to weight you will have an
additional bit of work. But once that is done for a given receipe you
should experience more consistant results with weight based baking.
There are weight based cookbooks available. Doug


Melba's Jammin' wrote:
snip
>
> 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?
>