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