I use mainly all-purpose flour and know that if I stir it with a whisk
first, the weight is spot on, but it's still a useful chart. If
you're using a recipe that is written in weighs and you only have
measures - it will save you from Googling every item individually.

http://www.kingarthurflour.com/learn..._medium=social



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/22/2016 1:12 PM, sf wrote:
> I use mainly all-purpose flour and know that if I stir it with a whisk
> first, the weight is spot on, but it's still a useful chart. If
> you're using a recipe that is written in weighs and you only have
> measures - it will save you from Googling every item individually.
>
> http://www.kingarthurflour.com/learn..._medium=social
>
>
>
I checked the Amendola "The Baker's Manual", and he specifies that the
ingredient should be lightly spooned in to the cup before levelling off.
Some of his weights match KA, others don't. KA doesn't specify on that
table about how to fill the cup.

On 2016-11-22, graham > wrote:

> ingredient should be lightly spooned in to the cup.........

How does one "lightly" spoon anything? What? I somehow magically
reduce the weight of the ingredient as I spoon? WTF!?

nb

On 11/22/2016 1:37 PM, notbob wrote:
> On 2016-11-22, graham > wrote:
>
>> ingredient should be lightly spooned in to the cup.........
>
> How does one "lightly" spoon anything? What? I somehow magically
> reduce the weight of the ingredient as I spoon? WTF!?
>
> nb
>
No, you aerate it! And the term "lightly spoon" comes from that book.

"graham" wrote in message news
On 11/22/2016 1:12 PM, sf wrote:
> I use mainly all-purpose flour and know that if I stir it with a whisk
> first, the weight is spot on, but it's still a useful chart. If
> you're using a recipe that is written in weighs and you only have
> measures - it will save you from Googling every item individually.
>
> http://www.kingarthurflour.com/learn..._medium=social
>
>
>
I checked the Amendola "The Baker's Manual", and he specifies that the
ingredient should be lightly spooned in to the cup before levelling off.
Some of his weights match KA, others don't. KA doesn't specify on that
table about how to fill the cup.
============

LOL using a scale is simple compared to all that)


--
http://www.helpforheroes.org.uk

On Tue, 22 Nov 2016 14:38:13 -0700, graham > wrote:

> On 11/22/2016 1:37 PM, notbob wrote:
> > On 2016-11-22, graham > wrote:
> >
> >> ingredient should be lightly spooned in to the cup.........
> >
> > How does one "lightly" spoon anything? What? I somehow magically
> > reduce the weight of the ingredient as I spoon? WTF!?
> >
> > nb
> >
> No, you aerate it! And the term "lightly spoon" comes from that book.

Oh, for heaven's sake. Did it not ring any bells when I said to stir
it with a whisk first?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tuesday, November 22, 2016 at 3:33:59 PM UTC-5, graham wrote:
> On 11/22/2016 1:12 PM, sf wrote:
> > I use mainly all-purpose flour and know that if I stir it with a whisk
> > first, the weight is spot on, but it's still a useful chart. If
> > you're using a recipe that is written in weighs and you only have
> > measures - it will save you from Googling every item individually.
> >
> > http://www.kingarthurflour.com/learn..._medium=social
> >
> >
> >
> I checked the Amendola "The Baker's Manual", and he specifies that the
> ingredient should be lightly spooned in to the cup before levelling off.
> Some of his weights match KA, others don't. KA doesn't specify on that
> table about how to fill the cup.

I can't be bothered with all that stuff. I scoop it out of the
canister with the measuring cup and level it off.

Then again, I don't bake fussy stuff. Chocolate-chip cookies is
about the extent of it.

For pizza crust, I weigh the flour, because that's how the recipe
came to me.

Cindy Hamlton

On 11/23/2016 9:42 AM, Ophelia wrote:
> "graham" wrote in message news >
> On 11/22/2016 1:12 PM, sf wrote:
>> I use mainly all-purpose flour and know that if I stir it with a whisk
>> first, the weight is spot on, but it's still a useful chart. If
>> you're using a recipe that is written in weighs and you only have
>> measures - it will save you from Googling every item individually.
>>
>> http://www.kingarthurflour.com/learn..._medium=social
>>
>>
>>
>>
> I checked the Amendola "The Baker's Manual", and he specifies that the
> ingredient should be lightly spooned in to the cup before levelling off.
> Some of his weights match KA, others don't. KA doesn't specify on that
> table about how to fill the cup.
> ============
>
> LOL using a scale is simple compared to all that)
>
Oh, yes!!

On Wed, 23 Nov 2016 09:42:57 -0000, "Ophelia" >
wrote:

>"graham" wrote in message news >
>On 11/22/2016 1:12 PM, sf wrote:
>> I use mainly all-purpose flour and know that if I stir it with a whisk
>> first, the weight is spot on, but it's still a useful chart. If
>> you're using a recipe that is written in weighs and you only have
>> measures - it will save you from Googling every item individually.
>>
>> http://www.kingarthurflour.com/learn..._medium=social
>>
>>
>>
>I checked the Amendola "The Baker's Manual", and he specifies that the
>ingredient should be lightly spooned in to the cup before levelling off.
>Some of his weights match KA, others don't. KA doesn't specify on that
>table about how to fill the cup.
>============
>
>LOL using a scale is simple compared to all that)

'Zactly... 5 ozs = 1 cup.
Real bakers never measure flour by volume... precision in baking is
highly over rated, it's really not very important or there'd be no
such thing as bench flour.
Somehow I ended up with 2 sets of volume cup measures, I've never used
them for other than nesting toys for very young children, rings of
measuring spoons are the best baby rattles. I've never used a shot
glass for measuring booze either, same as I've never seen a bartender
measure anything other than by eye/feel... and yet an experienced
bartender can empty the shaker and pour a 2ni right to the brim every
time.

On 2016-11-23 6:24 AM, Cindy Hamilton wrote:
> On Tuesday, November 22, 2016 at 3:33:59 PM UTC-5, graham wrote:

>> I checked the Amendola "The Baker's Manual", and he specifies that the
>> ingredient should be lightly spooned in to the cup before levelling off.
>> Some of his weights match KA, others don't. KA doesn't specify on that
>> table about how to fill the cup.
>
> I can't be bothered with all that stuff. I scoop it out of the
> canister with the measuring cup and level it off.
>
> Then again, I don't bake fussy stuff. Chocolate-chip cookies is
> about the extent of it.
>
> For pizza crust, I weigh the flour, because that's how the recipe
> came to me.


I think of them as conveniently measured amounts. I mean..... a cup
dipped into a bin and then leveled off.... vs. a cup that was spoon
filled and leveled of.... vs. a given weight that corresponds to a
cup???? Then add 1/4, 1/2, 3/4 or 1 tsp salt, or baking powder or
soda. They are all set amounts that may or not be the exact perfect
proportion to get the chemical reaction that is baking.

When making things like bread or dough there is usually some bench flour
used. I use the same measures and same process when making pie pastry,
but it does not always turn out exactly the same. When I roll it out I
throw some flour on the pastry cloth and more my rolling pin and on top
of the disk of dough. I don't measure that, and not all of it gets
incorporated into the rolled dough.

I have baked enough cookies over the years to know that it is important
to measure ingredients, but there are limits to the degree of accuracy
required.

On Wed, 23 Nov 2016 02:03:50 -0800, sf > wrote:

>On Tue, 22 Nov 2016 14:38:13 -0700, graham > wrote:
>
>> On 11/22/2016 1:37 PM, notbob wrote:
>> > On 2016-11-22, graham > wrote:
>> >
>> >> ingredient should be lightly spooned in to the cup.........
>> >
>> > How does one "lightly" spoon anything? What? I somehow magically
>> > reduce the weight of the ingredient as I spoon? WTF!?
>> >
>> > nb
>> >
>> No, you aerate it! And the term "lightly spoon" comes from that book.
>
>Oh, for heaven's sake. Did it not ring any bells when I said to stir
>it with a whisk first?

All those are old wives tales now, born from the days before modern
flour mills... there's absolutely no reason to sift flour anymore, it
all comes presifted. The only reason flour was ever sifted was to
remove weevils and other foreign matter... same as there's no longer
any reason to shake the milk container, it's all homogenized.
I can still remember the days when flour was sold in cloth sacks,
paper packaging had not yet come into use... people purchased a fifty
pound sack or the grocery clerk weighed out how many pounds one asked
for... cheese, butter, and many groceries likewise, there was no
presliced in sealed plastic packaging, even tube steaks were
individually tied and hung from a hook, no packaged chicken either, if
you wanted parts the butcher would do it, however most all poultry was
sold live on the hoof. I hated going to the live chicken market with
my mother, the stench was morbid. A lot changed with the advent of
refrigeration. In the very begining only the wealthiest could afford
refrigeration, most everyone still used an ice-a-box, even groceries
and butcher shops had ice cooled walk-ins. Young folks cannot imagine
how the food industry has changed with the advent of refrigeration,
even where people chose to live, most chose the northern states as for
about half the year they didn't need to worry when the iceman cometh.

On 11/23/2016 9:33 AM, Dave Smith wrote:

>
> I have baked enough cookies over the years to know that it is important
> to measure ingredients, but there are limits to the degree of accuracy
> required.
>

I've read many times how critical it is to measure when baking. Not
always.

If you want to duplicate a recipe and have it come out the same every
time, yes, measure, weigh, be consistent. If, however, you change the
measures you may get something you like better. It will be similar, but
not exactly the same. Not worth getting stressed out over a 1/4 tsp of
sugar or cinnamon.

On Wed, 23 Nov 2016 09:33:59 -0500, Dave Smith
> wrote:

>On 2016-11-23 6:24 AM, Cindy Hamilton wrote:
>> On Tuesday, November 22, 2016 at 3:33:59 PM UTC-5, graham wrote:
>
>>> I checked the Amendola "The Baker's Manual", and he specifies that the
>>> ingredient should be lightly spooned in to the cup before levelling off.
>>> Some of his weights match KA, others don't. KA doesn't specify on that
>>> table about how to fill the cup.
>>
>> I can't be bothered with all that stuff. I scoop it out of the
>> canister with the measuring cup and level it off.
>>
>> Then again, I don't bake fussy stuff. Chocolate-chip cookies is
>> about the extent of it.
>>
>> For pizza crust, I weigh the flour, because that's how the recipe
>> came to me.
>
>
>I think of them as conveniently measured amounts. I mean..... a cup
>dipped into a bin and then leveled off.... vs. a cup that was spoon
>filled and leveled of.... vs. a given weight that corresponds to a
>cup???? Then add 1/4, 1/2, 3/4 or 1 tsp salt, or baking powder or
>soda. They are all set amounts that may or not be the exact perfect
>proportion to get the chemical reaction that is baking.
>
>When making things like bread or dough there is usually some bench flour
>used. I use the same measures and same process when making pie pastry,
>but it does not always turn out exactly the same. When I roll it out I
>throw some flour on the pastry cloth and more my rolling pin and on top
>of the disk of dough. I don't measure that, and not all of it gets
>incorporated into the rolled dough.
>
>I have baked enough cookies over the years to know that it is important
>to measure ingredients, but there are limits to the degree of accuracy
>required.

depends what kind of bread baker you are. There are those who have
dough ready to go and only need a tablespoon or so of flour on the
bench (to prevent sticking to bench and hands) while rounding up. Then
there are those who use bench flour to knead into the dough until it
is no longer sticky or tacky. In the latter case the amount of flour
added at the bench does significantly change the amount in the dough.
The first method adds virtually no additional flour. Most people fall
into the latter category as they tame the dough with a lot more flour.
Light bread vs. stodge.
Janet US

On Wed, 23 Nov 2016 10:10:23 -0500, Brooklyn1
> wrote:

> there's absolutely no reason to sift flour anymore, it
> all comes presifted.

It settles down, numbskull, that's why anyone who cares about weight
should give it a good stir with a whisk before they measure by volume.
It's a concept that isn't hard to understand. You don't care about
weight and you never use recipes written in miniscule weights, so
don't do it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> wrote:

> Real bakers never measure flour by volume.

You and Ophelia are real assholes.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 23 Nov 2016 10:22:15 -0500, Ed Pawlowski > wrote:

> If you want to duplicate a recipe and have it come out the same every
> time, yes, measure, weigh, be consistent. If, however, you change the
> measures you may get something you like better. It will be similar, but
> not exactly the same. Not worth getting stressed out over a 1/4 tsp of
> sugar or cinnamon.

Agree. How do you propose approaching recipes written in weights when
you don't have a scale and only have ways to measure by volume?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/23/2016 9:06 AM, sf wrote:
> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> > wrote:
>
>> Real bakers never measure flour by volume.
>
> You and Ophelia are real assholes.
>
>
TSssk!

What's with the anger sf?

On Wed, 23 Nov 2016 09:25:03 -0700, Sqwerts
> wrote:

> On 11/23/2016 9:06 AM, sf wrote:
> > On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> > > wrote:
> >
> >> Real bakers never measure flour by volume.
> >
> > You and Ophelia are real assholes.
> >
> >
> TSssk!
>
> What's with the anger sf?

I'm tired of their crap.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/23/2016 10:10 AM, sf wrote:
> On Wed, 23 Nov 2016 09:25:03 -0700, Sqwerts
> > wrote:
>
>> On 11/23/2016 9:06 AM, sf wrote:
>>> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
>>> > wrote:
>>>
>>>> Real bakers never measure flour by volume.
>>>
>>> You and Ophelia are real assholes.
>>>
>>>
>> TSssk!
>>
>> What's with the anger sf?
>
> I'm tired of their crap.
>
>
Shelly is always like that and O simply tells it like she sees it.

The real refuse is in Canaduh.

"Sqwerts" wrote in message news
On 11/23/2016 9:06 AM, sf wrote:
> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> > wrote:
>
>> Real bakers never measure flour by volume.
>
> You and Ophelia are real assholes.
>
>
TSssk!

What's with the anger sf?

====================

We are 'assholes' (such educated opinion) because we weigh flour??? LOLOLOL

Perhaps she has to say that because she is too dim to use a scale <g>

I can see who the 'asshole' is)))))

--
http://www.helpforheroes.org.uk

On 11/23/2016 10:23 AM, Ophelia wrote:
> "Sqwerts" wrote in message news > On 11/23/2016 9:06 AM, sf wrote:
>> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
>> > wrote:
>>
>>> Real bakers never measure flour by volume.
>>
>> You and Ophelia are real assholes.
>>
>>
> TSssk!
>
> What's with the anger sf?
>
> ====================
>
> We are 'assholes' (such educated opinion) because we weigh flour??? LOLOLOL

A reach by any measure, weighed or estimated ;-)

> Perhaps she has to say that because she is too dim to use a scale <g>
>
> I can see who the 'asshole' is)))))

Yowie!

Weighing is definitely easier faster and uses fewer utensils. Keep adding things to the same bowl as you go. If you are nervous about doing that use one container to weigh each dry item before adding to the larger bowl.

I use several online conversion tools:

http://www.aqua-calc.com/calculate/f...lume-to-weight

http://www.convert-me.com/en/convert/cooking/

This one is a little confusing but absolutely essential if one uses yeast:
http://www.traditionaloven.com/conve...converter.html

On Tuesday, November 22, 2016 at 3:12:48 PM UTC-5, sf wrote:
> I use mainly all-purpose flour and know that if I stir it with a whisk
> first, the weight is spot on, but it's still a useful chart. If
> you're using a recipe that is written in weighs and you only have
> measures - it will save you from Googling every item individually.
>
> http://www.kingarthurflour.com/learn..._medium=social
>
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2016-11-23 10:22 AM, Ed Pawlowski wrote:
> On 11/23/2016 9:33 AM, Dave Smith wrote:
>
>>
>> I have baked enough cookies over the years to know that it is important
>> to measure ingredients, but there are limits to the degree of accuracy
>> required.
>>
>
> I've read many times how critical it is to measure when baking. Not
> always.
>
> If you want to duplicate a recipe and have it come out the same every
> time, yes, measure, weigh, be consistent. If, however, you change the
> measures you may get something you like better. It will be similar, but
> not exactly the same. Not worth getting stressed out over a 1/4 tsp of
> sugar or cinnamon.


They tell us that method is important too. I had taught my son how to
make chocolaate chip cookies when he was a kid. I came home from work on
day and he was making a batch of them but had put all the ingredients
into the mixing bowl together. I was upset and figured that he had just
wasted all the ingredients and the cookies would not turn out. I was
wring. They turned out great. I don't recommend screwing with method on
all recipes, but that incident taught me that what we are told is
essential isn't always.

My mother used to experiment with cake recipes all the time. She had
noted that cake recipes vary a lot on most of the main ingredients, like
fat, sugar, eggs..

On 11/23/2016 11:05 AM, sf wrote:
> On Wed, 23 Nov 2016 10:10:23 -0500, Brooklyn1
> > wrote:
>
>> there's absolutely no reason to sift flour anymore, it
>> all comes presifted.
>
> It settles down, numbskull, that's why anyone who cares about weight
> should give it a good stir with a whisk before they measure by volume.
> It's a concept that isn't hard to understand. You don't care about
> weight and you never use recipes written in miniscule weights, so
> don't do it.
>
>
Flour does indeed "settle". That's why I have one of those
*old-fangled* flour sifters. Not that I use it very often.

Jill

On 11/23/2016 8:57 AM, U.S. Janet B. wrote:
> On Wed, 23 Nov 2016 09:33:59 -0500, Dave Smith
> > wrote:
>
>> On 2016-11-23 6:24 AM, Cindy Hamilton wrote:
>>> On Tuesday, November 22, 2016 at 3:33:59 PM UTC-5, graham wrote:
>>
>>>> I checked the Amendola "The Baker's Manual", and he specifies that the
>>>> ingredient should be lightly spooned in to the cup before levelling off.
>>>> Some of his weights match KA, others don't. KA doesn't specify on that
>>>> table about how to fill the cup.
>>>
>>> I can't be bothered with all that stuff. I scoop it out of the
>>> canister with the measuring cup and level it off.
>>>
>>> Then again, I don't bake fussy stuff. Chocolate-chip cookies is
>>> about the extent of it.
>>>
>>> For pizza crust, I weigh the flour, because that's how the recipe
>>> came to me.
>>
>>
>> I think of them as conveniently measured amounts. I mean..... a cup
>> dipped into a bin and then leveled off.... vs. a cup that was spoon
>> filled and leveled of.... vs. a given weight that corresponds to a
>> cup???? Then add 1/4, 1/2, 3/4 or 1 tsp salt, or baking powder or
>> soda. They are all set amounts that may or not be the exact perfect
>> proportion to get the chemical reaction that is baking.
>>
>> When making things like bread or dough there is usually some bench flour
>> used. I use the same measures and same process when making pie pastry,
>> but it does not always turn out exactly the same. When I roll it out I
>> throw some flour on the pastry cloth and more my rolling pin and on top
>> of the disk of dough. I don't measure that, and not all of it gets
>> incorporated into the rolled dough.
>>
>> I have baked enough cookies over the years to know that it is important
>> to measure ingredients, but there are limits to the degree of accuracy
>> required.
>
> depends what kind of bread baker you are. There are those who have
> dough ready to go and only need a tablespoon or so of flour on the
> bench (to prevent sticking to bench and hands) while rounding up. Then
> there are those who use bench flour to knead into the dough until it
> is no longer sticky or tacky. In the latter case the amount of flour
> added at the bench does significantly change the amount in the dough.
> The first method adds virtually no additional flour. Most people fall
> into the latter category as they tame the dough with a lot more flour.
> Light bread vs. stodge.
> Janet US
>
I made 3x800g sourdough boules yesterday with a 75% hydration. The dough
was really sticky to handle but wetting one's hands helps. They look
good but I won't know what the crumb is like until later today when
friends visit. When in doubt, err on the side of a sticky dough!

On 2016-11-23 11:09 AM, sf wrote:
> On Wed, 23 Nov 2016 10:22:15 -0500, Ed Pawlowski > wrote:
>
>> If you want to duplicate a recipe and have it come out the same every
>> time, yes, measure, weigh, be consistent. If, however, you change the
>> measures you may get something you like better. It will be similar, but
>> not exactly the same. Not worth getting stressed out over a 1/4 tsp of
>> sugar or cinnamon.
>
> Agree. How do you propose approaching recipes written in weights when
> you don't have a scale and only have ways to measure by volume?
>
>


Many of the ingredients we use in small amounts use convenient measures,
like 1/8, 1/4, 1/2 or 1 tsp. It may be 1 tsp when the absolutely
perfect amount would be 15/16 tsp. I fake a lot of dishes and use a
smidgen of this, a dash of that and a pinch of something else. If I were
to tell someone the recipe i would have to translate those into
teaspoons or fraction thereof.

On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> wrote:

>On Wed, 23 Nov 2016 09:42:57 -0000, "Ophelia" >
>wrote:
>
>>"graham" wrote in message news >>
>>On 11/22/2016 1:12 PM, sf wrote:
>>> I use mainly all-purpose flour and know that if I stir it with a whisk
>>> first, the weight is spot on, but it's still a useful chart. If
>>> you're using a recipe that is written in weighs and you only have
>>> measures - it will save you from Googling every item individually.
>>>
>>> http://www.kingarthurflour.com/learn..._medium=social
>>>
>>>
>>>
>>I checked the Amendola "The Baker's Manual", and he specifies that the
>>ingredient should be lightly spooned in to the cup before levelling off.
>>Some of his weights match KA, others don't. KA doesn't specify on that
>>table about how to fill the cup.
>>============
>>
>>LOL using a scale is simple compared to all that)
>
>'Zactly... 5 ozs = 1 cup.
>Real bakers never measure flour by volume... precision in baking is
>highly over rated, it's really not very important or there'd be no
>such thing as bench flour.
>Somehow I ended up with 2 sets of volume cup measures, I've never used
>them for other than nesting toys for very young children, rings of
>measuring spoons are the best baby rattles. I've never used a shot
>glass for measuring booze either, same as I've never seen a bartender
>measure anything other than by eye/feel... and yet an experienced
>bartender can empty the shaker and pour a 2ni right to the brim every
>time.

Wrong. "Generally" and cup of flour weighs 4.5 ounces. Depending
upon the type of flour, to be precise, the weight can go from 4.25
ounces to 4.75 ounces. If you have a recipe for bread that calls for
6 cups of white flour, you should use 27 ounces of white flour. If,
on the other hand, you think that a cup of flour should weigh 5
ounces, you have over added flour by 3 ounces -- almost 3/4 of a cup
more. Then you add a generous amount of bench flour and you could
be up over a cup of flour. That flour sucks up liquid and makes your
bread dry as a finished product and stales more quickly. A lot of
people think that home made bread should be that way because that is
the way home made bread is -- "hearty."
Another way many make bread is by feel, adding flour as they go along
until it seems right. You want to add all the flour at once so that
all the flour becomes hydrated at the same time. Adding as you go
along means that you run the risk of the dough being too dry as the
last flour sucks up more liquid than you had planned on.
Janet US

jmcquown wrote:
>
> On 11/23/2016 11:05 AM, sf wrote:
> > On Wed, 23 Nov 2016 10:10:23 -0500, Brooklyn1
> > > wrote:
> >
> >> there's absolutely no reason to sift flour anymore, it
> >> all comes presifted.
> >
> > It settles down, numbskull, that's why anyone who cares about weight
> > should give it a good stir with a whisk before they measure by volume.
> > It's a concept that isn't hard to understand. You don't care about
> > weight and you never use recipes written in miniscule weights, so
> > don't do it.
> >
> >
> Flour does indeed "settle". That's why I have one of those
> *old-fangled* flour sifters. Not that I use it very often.

Not that I do a lot of baking either but I have never sifted flour and
I've never weighed it. If a recipe calls for one cup of flour (or 2 or
whatever), I just scoop it out with a measuring cup. I've never had a
flour fail. Not ever. Seems like nit-picky stuff to me.

On Wednesday, November 23, 2016 at 10:23:07 AM UTC-7, Sqwerts wrote:
> On 11/23/2016 10:10 AM, sf wrote:
> > On Wed, 23 Nov 2016 09:25:03 -0700, Sqwerts
> > > wrote:
> >
> >> On 11/23/2016 9:06 AM, sf wrote:
> >>> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> >>> > wrote:
> >>>
> >>>> Real bakers never measure flour by volume.
> >>>
> >>> You and Ophelia are real assholes.
> >>>
> >>>
> >> TSssk!
> >>
> >> What's with the anger sf?
> >
> > I'm tired of their crap.
> >
> >
> Shelly is always like that and O simply tells it like she sees it.
>
> The real refuse is in Canaduh.

Now why would you say that? We have ALWAYS been good neighbors and at one time we were one country more or less when Great Britain 'CONTROLLED" us.
My folks were "Americans" who came north for homestead land much the same as the Americans went west for new adventures and way of life.
We speak English for the most part except for a few easterners from Quebec and New Brunswick.
Also we are ALL far smarter than you ever thought of being. Thank the good Lard for that.
====

On 11/23/2016 12:53 PM, Roy wrote:
> On Wednesday, November 23, 2016 at 10:23:07 AM UTC-7, Sqwerts wrote:
>> On 11/23/2016 10:10 AM, sf wrote:
>>> On Wed, 23 Nov 2016 09:25:03 -0700, Sqwerts
>>> > wrote:
>>>
>>>> On 11/23/2016 9:06 AM, sf wrote:
>>>>> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
>>>>> > wrote:
>>>>>
>>>>>> Real bakers never measure flour by volume.
>>>>>
>>>>> You and Ophelia are real assholes.
>>>>>
>>>>>
>>>> TSssk!
>>>>
>>>> What's with the anger sf?
>>>
>>> I'm tired of their crap.
>>>
>>>
>> Shelly is always like that and O simply tells it like she sees it.
>>
>> The real refuse is in Canaduh.
>
> Now why would you say that?

Factual statement.

> We have ALWAYS been good neighbors

"Good neighbors" don't butt into the politics of another nation.

> and at one time we were one country more or less when Great Britain 'CONTROLLED" us.

Thankfully no more.

> My folks were "Americans" who came north for homestead land much the same as the Americans went west for new adventures
> and way of life.

wow, they over-corrected WAY to far north!

> We speak English for the most part except for a few easterners from Quebec and New Brunswick.

WTF?

Le Quebequois?

Rene Levesque?

Your Frenchies are militant ****ing separatists.

> Also we are ALL far smarter than you ever thought of being.

Smart enough to live with the next ice age?

Enjoy.

> Thank the good Lard for that.
> ====


Canucklheads don't believe in God, ftmp.

Heathen nation of drunkards and poutine heads.

On 2016-11-23 2:29 PM, Gary wrote:
> jmcquown wrote:

> Not that I do a lot of baking either but I have never sifted flour and
> I've never weighed it. If a recipe calls for one cup of flour (or 2 or
> whatever), I just scoop it out with a measuring cup. I've never had a
> flour fail. Not ever. Seems like nit-picky stuff to me.
>


I have followed instructions and sifted dry ingredients together and
ended up with a bunch of the salt left behind because the grains were
too coarse fit through the mesh.

On Wednesday, November 23, 2016 at 2:20:53 PM UTC-5, U.S. Janet B. wrote:

> Wrong. "Generally" and cup of flour weighs 4.5 ounces. Depending
> upon the type of flour, to be precise, the weight can go from 4.25
> ounces to 4.75 ounces. If you have a recipe for bread that calls for
> 6 cups of white flour, you should use 27 ounces of white flour. If,
> on the other hand, you think that a cup of flour should weigh 5
> ounces, you have over added flour by 3 ounces -- almost 3/4 of a cup
> more. Then you add a generous amount of bench flour and you could
> be up over a cup of flour. That flour sucks up liquid and makes your
> bread dry as a finished product and stales more quickly. A lot of
> people think that home made bread should be that way because that is
> the way home made bread is -- "hearty."
> Another way many make bread is by feel, adding flour as they go along
> until it seems right. You want to add all the flour at once so that
> all the flour becomes hydrated at the same time. Adding as you go
> along means that you run the risk of the dough being too dry as the
> last flour sucks up more liquid than you had planned on.
> Janet US

I don't make bread, but I do occasionally make pizza crust. The
person who taught me (and gave me the recipe that I more-or-less
follow) said, "For this recipe, don't use any bench flour. When
it's been kneaded enough, it'll hold together and come up off
the board with just a little encouragement from a bench scraper".

He's right. It make a very soft dough (overnight rise) that's
a little tricky to stretch into a pizza crust, but it's absolutely
delicious.

Cindy Hamilton

On Wed, 23 Nov 2016 11:12:54 -0700, graham > wrote:

>On 11/23/2016 8:57 AM, U.S. Janet B. wrote:
>> On Wed, 23 Nov 2016 09:33:59 -0500, Dave Smith
>> > wrote:
>>
>>> On 2016-11-23 6:24 AM, Cindy Hamilton wrote:
>>>> On Tuesday, November 22, 2016 at 3:33:59 PM UTC-5, graham wrote:
>>>
>>>>> I checked the Amendola "The Baker's Manual", and he specifies that the
>>>>> ingredient should be lightly spooned in to the cup before levelling off.
>>>>> Some of his weights match KA, others don't. KA doesn't specify on that
>>>>> table about how to fill the cup.
>>>>
>>>> I can't be bothered with all that stuff. I scoop it out of the
>>>> canister with the measuring cup and level it off.
>>>>
>>>> Then again, I don't bake fussy stuff. Chocolate-chip cookies is
>>>> about the extent of it.
>>>>
>>>> For pizza crust, I weigh the flour, because that's how the recipe
>>>> came to me.
>>>
>>>
>>> I think of them as conveniently measured amounts. I mean..... a cup
>>> dipped into a bin and then leveled off.... vs. a cup that was spoon
>>> filled and leveled of.... vs. a given weight that corresponds to a
>>> cup???? Then add 1/4, 1/2, 3/4 or 1 tsp salt, or baking powder or
>>> soda. They are all set amounts that may or not be the exact perfect
>>> proportion to get the chemical reaction that is baking.
>>>
>>> When making things like bread or dough there is usually some bench flour
>>> used. I use the same measures and same process when making pie pastry,
>>> but it does not always turn out exactly the same. When I roll it out I
>>> throw some flour on the pastry cloth and more my rolling pin and on top
>>> of the disk of dough. I don't measure that, and not all of it gets
>>> incorporated into the rolled dough.
>>>
>>> I have baked enough cookies over the years to know that it is important
>>> to measure ingredients, but there are limits to the degree of accuracy
>>> required.
>>
>> depends what kind of bread baker you are. There are those who have
>> dough ready to go and only need a tablespoon or so of flour on the
>> bench (to prevent sticking to bench and hands) while rounding up. Then
>> there are those who use bench flour to knead into the dough until it
>> is no longer sticky or tacky. In the latter case the amount of flour
>> added at the bench does significantly change the amount in the dough.
>> The first method adds virtually no additional flour. Most people fall
>> into the latter category as they tame the dough with a lot more flour.
>> Light bread vs. stodge.
>> Janet US
>>
>I made 3x800g sourdough boules yesterday with a 75% hydration. The dough
>was really sticky to handle but wetting one's hands helps. They look
>good but I won't know what the crumb is like until later today when
>friends visit. When in doubt, err on the side of a sticky dough!

I always want to see the crumb to see how I did! It's a real
challenge to wait until the loaf is fully cool and cooked. I admire
your fortitude
Janet US

On Wednesday, November 23, 2016 at 2:53:45 PM UTC-5, Roy wrote:
> On Wednesday, November 23, 2016 at 10:23:07 AM UTC-7, XXXXXX wrote:
> > On 11/23/2016 10:10 AM, sf wrote:
> > > On Wed, 23 Nov 2016 09:25:03 -0700, XXXXXXX
> > > > wrote:
> > >
> > >> On 11/23/2016 9:06 AM, sf wrote:
> > >>> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> > >>> > wrote:
> > >>>
> > >>>> Real bakers never measure flour by volume.
> > >>>
> > >>> You and Ophelia are real assholes.
> > >>>
> > >>>
> > >> TSssk!
> > >>
> > >> What's with the anger sf?
> > >
> > > I'm tired of their crap.
> > >
> > >
> > Shelly is always like that and O simply tells it like she sees it.
> >
> > The real refuse is in Canaduh.
>
> Now why would you say that? We have ALWAYS been good neighbors and at one time we were one country more or less when Great Britain 'CONTROLLED" us.
> My folks were "Americans" who came north for homestead land much the same as the Americans went west for new adventures and way of life.
> We speak English for the most part except for a few easterners from Quebec and New Brunswick.
> Also we are ALL far smarter than you ever thought of being. Thank the good Lard for that.

Don't worry about Casa Boner (aka Sqwerts). Most of us have nothing
but friendship for Canadians.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Wednesday, November 23, 2016 at 2:20:53 PM UTC-5, U.S. Janet B. wrote:

> Wrong. "Generally" and cup of flour weighs 4.5 ounces. Depending
> upon the type of flour, to be precise, the weight can go from 4.25
> ounces to 4.75 ounces. If you have a recipe for bread that calls for
> 6 cups of white flour, you should use 27 ounces of white flour. If,
> on the other hand, you think that a cup of flour should weigh 5
> ounces, you have over added flour by 3 ounces -- almost 3/4 of a cup
> more. Then you add a generous amount of bench flour and you could
> be up over a cup of flour. That flour sucks up liquid and makes your
> bread dry as a finished product and stales more quickly. A lot of
> people think that home made bread should be that way because that is
> the way home made bread is -- "hearty."
> Another way many make bread is by feel, adding flour as they go along
> until it seems right. You want to add all the flour at once so that
> all the flour becomes hydrated at the same time. Adding as you go
> along means that you run the risk of the dough being too dry as the
> last flour sucks up more liquid than you had planned on.
> Janet US

I don't make bread, but I do occasionally make pizza crust. The
person who taught me (and gave me the recipe that I more-or-less
follow) said, "For this recipe, don't use any bench flour. When
it's been kneaded enough, it'll hold together and come up off
the board with just a little encouragement from a bench scraper".

He's right. It make a very soft dough (overnight rise) that's
a little tricky to stretch into a pizza crust, but it's absolutely
delicious.

Cindy Hamilton

=========================

Well done I always make our pizzas but it seems rare to hear of anyone
else making their own

Just a matter of taste I suppose.




--
http://www.helpforheroes.org.uk

On 11/23/2016 1:14 PM, Ophelia wrote:
> "Cindy Hamilton" wrote in message

>
> I don't make bread, but I do occasionally make pizza crust. The
> person who taught me (and gave me the recipe that I more-or-less
> follow) said, "For this recipe, don't use any bench flour. When
> it's been kneaded enough, it'll hold together and come up off
> the board with just a little encouragement from a bench scraper".
>
> He's right. It make a very soft dough (overnight rise) that's
> a little tricky to stretch into a pizza crust, but it's absolutely
> delicious.
>
> Cindy Hamilton
>
> =========================
>
> Well done I always make our pizzas but it seems rare to hear of
> anyone else making their own
>
> Just a matter of taste I suppose.
>
I ought to make a batch for my VERY busy d-i-l and family. Because I
make a relatively wet dough, the bases are much lighter than "bought"
ones and they love them.
Graham

sf wrote:
>
> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> > wrote:
>
> > Real bakers never measure flour by volume.
>
> You and Ophelia are real assholes.
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Did you actually just say that or was it the troll pretending to be you?
Shame on you.

On 11/23/2016 1:10 PM, Cindy Hamilton wrote:
> On Wednesday, November 23, 2016 at 2:53:45 PM UTC-5, Roy wrote:
>> On Wednesday, November 23, 2016 at 10:23:07 AM UTC-7, XXXXXX wrote:
>>> On 11/23/2016 10:10 AM, sf wrote:
>>>> On Wed, 23 Nov 2016 09:25:03 -0700, XXXXXXX
>>>> > wrote:
>>>>
>>>>> On 11/23/2016 9:06 AM, sf wrote:
>>>>>> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
>>>>>> > wrote:
>>>>>>
>>>>>>> Real bakers never measure flour by volume.
>>>>>>
>>>>>> You and Ophelia are real assholes.
>>>>>>
>>>>>>
>>>>> TSssk!
>>>>>
>>>>> What's with the anger sf?
>>>>
>>>> I'm tired of their crap.
>>>>
>>>>
>>> Shelly is always like that and O simply tells it like she sees it.
>>>
>>> The real refuse is in Canaduh.
>>
>> Now why would you say that? We have ALWAYS been good neighbors and at one time we were one country more or less when Great Britain 'CONTROLLED" us.
>> My folks were "Americans" who came north for homestead land much the same as the Americans went west for new adventures and way of life.
>> We speak English for the most part except for a few easterners from Quebec and New Brunswick.
>> Also we are ALL far smarter than you ever thought of being. Thank the good Lard for that.
>
> Don't worry about Casa Boner (aka Sqwerts). Most of us have nothing
> but friendship for Canadians.
>
> Cindy Hamilton
>

Tundra-hipping alkys who whine about OUR President while their new PM
loots them and destroys their oil companies.

Ophelia wrote:
>
> Well done I always make our pizzas but it seems rare to hear of anyone
> else making their own
>
> Just a matter of taste I suppose.

Hey, I make my own all the time. Just an often thing for me so I never
mention it here but rarely. Just a few days ago, I made a killer
mushroom and onion pizza. I plan to make another next week with a few
minor changes.

And yes, I always make the crust from scratch (not weighing the flour
either heheh). It's so easy to make and much better than any premade
crust you can buy, imo.

Anyway, I always make a big one (16") every month or two. I change
ingredients a bit each time.

"Gary" wrote in message ...

Ophelia wrote:
>
> Well done I always make our pizzas but it seems rare to hear of anyone
> else making their own
>
> Just a matter of taste I suppose.

Hey, I make my own all the time. Just an often thing for me so I never
mention it here but rarely. Just a few days ago, I made a killer
mushroom and onion pizza. I plan to make another next week with a few
minor changes.

And yes, I always make the crust from scratch (not weighing the flour
either heheh). It's so easy to make and much better than any premade
crust you can buy, imo.

Anyway, I always make a big one (16") every month or two. I change
ingredients a bit each time.

===================

Hey good for you) It makes a big difference eh?

Unfortunately, DH only likes ham and pineapple. I could do it blindfold
now!



--
http://www.helpforheroes.org.uk