Dave Smith wrote in rec.food.cooking:

> On 2017-04-02 1:01 PM, Wayne Boatwright wrote:
>
> > My grandmother could consistently bake the most fabulous cakes and
> > never use a measuring cup or measuring spoons. I asked her for some
> > of her recipes once and I had to sit down with her as she made
> > something and remeasure what she had done by hand, literally, a
> > handful of this, a little mound of salt, etc.
> >
>
>
> Years ago I was listening to a NPR program where they were
> interviewing an old lady from the Ozarks and they asked her how she
> made the pie crusts that she was so famous for and and she used a lot
> of "some" for measurements. When asked how much "some" was, she said
> "the right amount", but that could change. Then she used some
> shortening. When asked what kind... it depended. Butter was good, or
> lard, and the right amount was how much it took to cut in and get the
> right mixture. Then you need some cold water and stir that it...
> enough to get the right texture to the dough.

Grin, if it helps any, what little cooking instruction I ever got, was
like that.

--

Dave Smith wrote in rec.food.cooking:

> On 2017-04-02 12:14 PM, cshenk wrote:
> > Dave Smith wrote in rec.food.cooking:
>
> > >
> > > It is always 120 grams? If the recipe calls for one cup, or for
> > > 120 grams, and one cup of flour is always 120 grams, how can
> > > anyone argue that weighing is more accurate?
> >
> > Smile, here's the background as I see it.
> >
> > BOTH methods have their flaws. Fluffed flour will be the same
> > volume even if it's overly damp (stored in a bag in the cabinet,
> > damp several days, as opposed to an airtight keeper). Weighers
> > will be a bit off I am told, but I don't think it would be off
> > enough to matter if it's a 2lb dough recipe.
> >
>
> Somewhere in the thread someone commented that volume is off is the
> ingredients are damp. Seems to me that they would weigh more too.
> Water weighs more than flour, so if there is extra moisture in the
> flour and you weigh to an exact amount you are getting a little less
> flour and a little more moisture.

Maybe the volume is off if damp but in cup measures, fluffed, I've not
seen it. Maybe that is why fluffing is important for volume measure
folks??

> > Fluffing though is a technique and many who are used to having a
> > handy scale all the time, find that is simpler and faster for them.
> > It's all in what you are used to.
>
> I can picture someone using a measuring cup to scoop out flour for
> weighing. Thinking that the 4.2 oz they need is how much a cup of
> flour weighs, they get out their measuring cup, level it off and dump
> it onto the scale. Bingo... 4.2 oz. Voila.... weighing is more
> accurate. ;-)

The issue isnt really about 'more accurate' but about what works based
on the need. The smaller the batch of dough, the less need to be so
very exact.

--

Dave Smith wrote:
>
>I can picture someone using a measuring cup to scoop out flour for
>weighing. Thinking that the 4.2 oz they need is how much a cup of flour
>weighs, they get out their measuring cup, level it off and dump it onto
>the scale. Bingo... 4.2 oz. Voila.... weighing is more accurate. ;-)

On a humid day that 4.2 ounces will consist of less flour and more
water. Professional bakers judge by sight, sound, and feel, not so
much by weight or volume... When a recipe calls for 100 pounds of
flour they tend to hold back about 5 pounds and they'll adjust by
adding some of that bench flour as needed. Baking is really no more
precise an enterprise than cooking.
Keep in mind that flour is made from grain, a produce crop, every
batch/lot is different and behaves differently... a bakery is not a
phamaceutical endeaver.

Roy wrote in rec.food.cooking:

> On Sunday, April 2, 2017 at 11:34:20 AM UTC-6, cshenk wrote:
> > U.S. Janet B. wrote in rec.food.cooking:
> >
> > > On Tue, 28 Mar 2017 22:53:30 -0700, sf > wrote:
> > >
> > > > On Tue, 28 Mar 2017 16:22:53 -0600, Jon Danniken
> > > > wrote:
> > > >
> > > >> Right now I'm just going on some recipes online. The one I
> > > would like >> to try next is the chocolate cake recipe (not the
> > > frosting, just the >> cake) by Ina Garten:
> > > > >
> > > http://www.foodnetwork.com/recipes/i...s-chocolate-ca
> > > ke-r ecipe
> > > >
> > > > If it's an Ina Garten recipe, you can trust it. She's a
> > > > stickler, as is Martha Stewart. If you want weights, use
> > > > recipes on the King Arthur site.
> > >
> > > was I in error recommending that the poster follow her method of
> > > measure as I have observed her doing?
> >
> > No, it's perfectly sane to follow a viewed method. Her recipes are
> > apt to match that.
> >
> > Carol
> >
> > --
>
> I have been using "Co-op" flour and when I use "King Arthur" recipes
> I am guaranteed a failure. Your American flour is different from ours
> in its protein content for one thing.
>
> I don't know who manufactures the "Co-op" flour but it works well for
> most bread recipes I've tried.
>
> As far as measuring is concerned, I try to follow the suggested
> weights or measures called for unless I know for a fact that there is
> an error. Sometimes there are errors in transcription. Humans and
> computers are not infallible, more's the pity.
> =====
>

No problem Roy. You are apt to be using recipes built around local
gluten content values. As long as the bread is good, nothing else
matters!



--

On Sun, 2 Apr 2017 10:49:07 -0700 (PDT), Roy >
wrote:

>As far as measuring is concerned, I try to follow the suggested weights or
>measures called for unless I know for a fact that there is an error.
>Sometimes there are errors in transcription. Humans and computers are not
>infallible, more's the pity.

That's interesting. When there's an error in a recipe, I always follow
the exact instructions anyway and the result always sucks. I'll try
your approach from now on.

On Sun, 02 Apr 2017 15:18:32 -0400, wrote:

>Dave Smith wrote:
>>
>>I can picture someone using a measuring cup to scoop out flour for
>>weighing. Thinking that the 4.2 oz they need is how much a cup of flour
>>weighs, they get out their measuring cup, level it off and dump it onto
>>the scale. Bingo... 4.2 oz. Voila.... weighing is more accurate. ;-)
>
>On a humid day that 4.2 ounces will consist of less flour and more
>water. Professional bakers judge by sight, sound, and feel, not so
>much by weight or volume... When a recipe calls for 100 pounds of
>flour they tend to hold back about 5 pounds and they'll adjust by
>adding some of that bench flour as needed. Baking is really no more
>precise an enterprise than cooking.
>Keep in mind that flour is made from grain, a produce crop, every
>batch/lot is different and behaves differently... a bakery is not a
>phamaceutical endeaver.
>

Sheldon, mills these days analyze the flour output and adjust to make
it conform to specific standards. This is especially true for large
baking companies and bakeries that order direct from the mill. These
companies order by specifications -- so much protein, so much ash,
etc. These are important components in the success of bakeries
product output. Flour packaged for the home consumer is also
subjected to analysis and adjustment so that the consumer can be
assured of consistent results. Not all white all purpose flour is
created equal. Not all bread flour is created equal. That is why
bread bakers recommend certain brands of bread flour to each other --
certain brands give better results.
P.S. that argument about flour absorbing water from the air is
disproved -- unless you are keeping an open bag of flour in a swamp,
humidity is a non-factor.
Janet US

On 2017-04-02 3:23 PM, U.S. Janet B. wrote:
> On Sun, 02 Apr 2017 15:18:32 -0400, wrote:
>
>> Dave Smith wrote:
>>>
>>> I can picture someone using a measuring cup to scoop out flour for
>>> weighing. Thinking that the 4.2 oz they need is how much a cup of flour
>>> weighs, they get out their measuring cup, level it off and dump it onto
>>> the scale. Bingo... 4.2 oz. Voila.... weighing is more accurate. ;-)
>>
>> On a humid day that 4.2 ounces will consist of less flour and more
>> water. Professional bakers judge by sight, sound, and feel, not so
>> much by weight or volume... When a recipe calls for 100 pounds of
>> flour they tend to hold back about 5 pounds and they'll adjust by
>> adding some of that bench flour as needed. Baking is really no more
>> precise an enterprise than cooking.
>> Keep in mind that flour is made from grain, a produce crop, every
>> batch/lot is different and behaves differently... a bakery is not a
>> phamaceutical endeaver.
>>
>
> Sheldon, mills these days analyze the flour output and adjust to make
> it conform to specific standards. This is especially true for large
> baking companies and bakeries that order direct from the mill. These
> companies order by specifications -- so much protein, so much ash,
> etc. These are important components in the success of bakeries
> product output. Flour packaged for the home consumer is also
> subjected to analysis and adjustment so that the consumer can be
> assured of consistent results. Not all white all purpose flour is
> created equal. Not all bread flour is created equal. That is why
> bread bakers recommend certain brands of bread flour to each other --
> certain brands give better results.
> P.S. that argument about flour absorbing water from the air is
> disproved -- unless you are keeping an open bag of flour in a swamp,
> humidity is a non-factor.
> Janet US
>
Janet, you always write so much sense!!!!! It's a pity people here
appear to ignore you!!!!!!!!!!!
Graham

On 2017-04-02 5:23 PM, U.S. Janet B. wrote:

> Sheldon, mills these days analyze the flour output and adjust to make
> it conform to specific standards. This is especially true for large
> baking companies and bakeries that order direct from the mill. These
> companies order by specifications -- so much protein, so much ash,
> etc. These are important components in the success of bakeries
> product output. Flour packaged for the home consumer is also
> subjected to analysis and adjustment so that the consumer can be
> assured of consistent results. Not all white all purpose flour is
> created equal. Not all bread flour is created equal. That is why
> bread bakers recommend certain brands of bread flour to each other --
> certain brands give better results.

I have to say that I have noticed that some recipes from flour
companies have recipes that call for their flour.



> P.S. that argument about flour absorbing water from the air is
> disproved -- unless you are keeping an open bag of flour in a swamp,
> humidity is a non-factor.

How well do things have to be sealed before ambient humidity becomes an
issue? I only use flour once or twice a week. I keep it it bins. They
have close fitting lids, but they are not air locks. Molecules are very
small and moisture does get into things.

On Sun, 2 Apr 2017 18:23:37 -0400, Dave Smith
> wrote:

>On 2017-04-02 5:23 PM, U.S. Janet B. wrote:
>
>> Sheldon, mills these days analyze the flour output and adjust to make
>> it conform to specific standards. This is especially true for large
>> baking companies and bakeries that order direct from the mill. These
>> companies order by specifications -- so much protein, so much ash,
>> etc. These are important components in the success of bakeries
>> product output. Flour packaged for the home consumer is also
>> subjected to analysis and adjustment so that the consumer can be
>> assured of consistent results. Not all white all purpose flour is
>> created equal. Not all bread flour is created equal. That is why
>> bread bakers recommend certain brands of bread flour to each other --
>> certain brands give better results.
>
>I have to say that I have noticed that some recipes from flour
>companies have recipes that call for their flour.
>
>
>
>> P.S. that argument about flour absorbing water from the air is
>> disproved -- unless you are keeping an open bag of flour in a swamp,
>> humidity is a non-factor.
>
>How well do things have to be sealed before ambient humidity becomes an
>issue? I only use flour once or twice a week. I keep it it bins. They
>have close fitting lids, but they are not air locks. Molecules are very
>small and moisture does get into things.
>

LOL Really, we're talking molecules? You were that kid in class that
drove the teacher nuts, weren't you? The one that would go to any
ridiculous extreme to carry his point
Of course, flour brands recommend their brand of flour. All recipes
on packaging recommend the use of their product. In that case, it is
a matter of advertising smarts, it doesn't mean that using a different
flour will make the recipe fail.
Janet US

On Sun, 02 Apr 2017 15:23:08 -0600, U.S. Janet B. >
wrote:

>On Sun, 02 Apr 2017 15:18:32 -0400, wrote:
>
>>Dave Smith wrote:
>>>
>>>I can picture someone using a measuring cup to scoop out flour for
>>>weighing. Thinking that the 4.2 oz they need is how much a cup of flour
>>>weighs, they get out their measuring cup, level it off and dump it onto
>>>the scale. Bingo... 4.2 oz. Voila.... weighing is more accurate. ;-)
>>
>>On a humid day that 4.2 ounces will consist of less flour and more
>>water. Professional bakers judge by sight, sound, and feel, not so
>>much by weight or volume... When a recipe calls for 100 pounds of
>>flour they tend to hold back about 5 pounds and they'll adjust by
>>adding some of that bench flour as needed. Baking is really no more
>>precise an enterprise than cooking.
>>Keep in mind that flour is made from grain, a produce crop, every
>>batch/lot is different and behaves differently... a bakery is not a
>>phamaceutical endeaver.
>>
>
>Sheldon, mills these days analyze the flour output and adjust to make
>it conform to specific standards.

Nonsense! Mills deal with grain as it comes from the fields, lot
numbers are stamped on the packaging and how it's used is totally up
to the bakers. Mills make a small attempt to analyze different wheat
crops for protein content but in the end the grain is what it is, they
don't make any effort to chemically change it's analysis, that would
be highly illegal in the US. However the USDA and major suppliers
check for chemfert levels; insecticides and chemical fertilizers. In
the US you buy hard wheat, soft wheat, winter wheat, etc. but within
parameters that's what you get, however content varies as all crops
vary... have you ever seen a Vitamin C content on a bag of oranges at
the stupidmarket?

On Sun, 02 Apr 2017 20:52:23 -0400, wrote:

>On Sun, 02 Apr 2017 15:23:08 -0600, U.S. Janet B. >
>wrote:
>
>>On Sun, 02 Apr 2017 15:18:32 -0400, wrote:
>>
>>>Dave Smith wrote:
>>>>
>>>>I can picture someone using a measuring cup to scoop out flour for
>>>>weighing. Thinking that the 4.2 oz they need is how much a cup of flour
>>>>weighs, they get out their measuring cup, level it off and dump it onto
>>>>the scale. Bingo... 4.2 oz. Voila.... weighing is more accurate. ;-)
>>>
>>>On a humid day that 4.2 ounces will consist of less flour and more
>>>water. Professional bakers judge by sight, sound, and feel, not so
>>>much by weight or volume... When a recipe calls for 100 pounds of
>>>flour they tend to hold back about 5 pounds and they'll adjust by
>>>adding some of that bench flour as needed. Baking is really no more
>>>precise an enterprise than cooking.
>>>Keep in mind that flour is made from grain, a produce crop, every
>>>batch/lot is different and behaves differently... a bakery is not a
>>>phamaceutical endeaver.
>>>
>>
>>Sheldon, mills these days analyze the flour output and adjust to make
>>it conform to specific standards.
>
>Nonsense! Mills deal with grain as it comes from the fields, lot
>numbers are stamped on the packaging and how it's used is totally up
>to the bakers. Mills make a small attempt to analyze different wheat
>crops for protein content but in the end the grain is what it is, they
>don't make any effort to chemically change it's analysis, that would
>be highly illegal in the US. However the USDA and major suppliers
>check for chemfert levels; insecticides and chemical fertilizers. In
>the US you buy hard wheat, soft wheat, winter wheat, etc. but within
>parameters that's what you get, however content varies as all crops
>vary... have you ever seen a Vitamin C content on a bag of oranges at
>the stupidmarket?

I'm sorry, but you are very wrong. You think (example) Wonderbread is
going to risk a couple of train car loads of flour making a mess of a
week's worth of production? I never said anything about using
chemicals to change the profile of a flour.
Janet US

On 4/2/2017 8:59 PM, U.S. Janet B. wrote:

>>>
>>> Sheldon, mills these days analyze the flour output and adjust to make
>>> it conform to specific standards.
>>
>> Nonsense! Mills deal with grain as it comes from the fields, lot
>> numbers are stamped on the packaging and how it's used is totally up
>> to the bakers. Mills make a small attempt to analyze different wheat
>> crops for protein content but in the end the grain is what it is, they
>> don't make any effort to chemically change it's analysis, that would
>> be highly illegal in the US. However the USDA and major suppliers
>> check for chemfert levels; insecticides and chemical fertilizers. In
>> the US you buy hard wheat, soft wheat, winter wheat, etc. but within
>> parameters that's what you get, however content varies as all crops
>> vary... have you ever seen a Vitamin C content on a bag of oranges at
>> the stupidmarket?
>
> I'm sorry, but you are very wrong. You think (example) Wonderbread is
> going to risk a couple of train car loads of flour making a mess of a
> week's worth of production? I never said anything about using
> chemicals to change the profile of a flour.
> Janet US
>

http://www.namamillers.org/education...lling-process/

Grinding wheat
The wheat kernels are now ready to be milled into flour. The modern
milling process is a gradual reduction of the wheat kernels through a
process of grinding and sifting. The millers’ skill is analyzing the
wheat and then blending it to meet the requirements of the end use. This
science of analysis, blending, grinding, sifting and blending again
results in consistent end products.

Finished product testing
After milling, lab tests are run to ensure that the flour meets
specifications. Millers also conduct routine monitoring of indicator
natural organisms. Although dry flour does not provide an environment
that is conducive to microbial growth, it is important to understand
that flour is a minimally processed agricultural ingredient and is not a
ready-to-eat product. Flour is not intended to be consumed raw. The heat
processes of baking, frying, boiling and cooking are adequate to destroy
any pathogens that may be present in flour and reduce the potential risk
of food borne illness.

On Sun, 2 Apr 2017 21:25:38 -0400, Ed Pawlowski > wrote:

>On 4/2/2017 8:59 PM, U.S. Janet B. wrote:
>
>>>>
>>>> Sheldon, mills these days analyze the flour output and adjust to make
>>>> it conform to specific standards.
>>>
>>> Nonsense! Mills deal with grain as it comes from the fields, lot
>>> numbers are stamped on the packaging and how it's used is totally up
>>> to the bakers. Mills make a small attempt to analyze different wheat
>>> crops for protein content but in the end the grain is what it is, they
>>> don't make any effort to chemically change it's analysis, that would
>>> be highly illegal in the US. However the USDA and major suppliers
>>> check for chemfert levels; insecticides and chemical fertilizers. In
>>> the US you buy hard wheat, soft wheat, winter wheat, etc. but within
>>> parameters that's what you get, however content varies as all crops
>>> vary... have you ever seen a Vitamin C content on a bag of oranges at
>>> the stupidmarket?
>>
>> I'm sorry, but you are very wrong. You think (example) Wonderbread is
>> going to risk a couple of train car loads of flour making a mess of a
>> week's worth of production? I never said anything about using
>> chemicals to change the profile of a flour.
>> Janet US
>>
>
>http://www.namamillers.org/education...lling-process/
>
>Grinding wheat
>The wheat kernels are now ready to be milled into flour. The modern
>milling process is a gradual reduction of the wheat kernels through a
>process of grinding and sifting. The millers’ skill is analyzing the
>wheat and then blending it to meet the requirements of the end use. This
>science of analysis, blending, grinding, sifting and blending again
>results in consistent end products.
>
>Finished product testing
>After milling, lab tests are run to ensure that the flour meets
>specifications. Millers also conduct routine monitoring of indicator
>natural organisms. Although dry flour does not provide an environment
>that is conducive to microbial growth, it is important to understand
>that flour is a minimally processed agricultural ingredient and is not a
>ready-to-eat product. Flour is not intended to be consumed raw. The heat
>processes of baking, frying, boiling and cooking are adequate to destroy
>any pathogens that may be present in flour and reduce the potential risk
>of food borne illness.
>

thank you for the assist
Janet US

On 2017-04-02 7:02 PM, Dave Smith wrote:

>
> Holy crap. You are such a ****ing useless wienie. She spews one line of
> crap after another and gets shot sown on the BS, and the best you can do
> is to sit back and be her cheerleader. You don't even have the brains to
> comment on the content.
>
Janet has long been a highly respected and knowledgeable member of an
online bread group for many, many years. You would do well to learn from
her rather than show your ignorance!
So, pull your head in!

"graham" wrote in message news
On 2017-04-02 3:23 PM, U.S. Janet B. wrote:
> On Sun, 02 Apr 2017 15:18:32 -0400, wrote:
>
>> Dave Smith wrote:
>>>
>>> I can picture someone using a measuring cup to scoop out flour for
>>> weighing. Thinking that the 4.2 oz they need is how much a cup of flour
>>> weighs, they get out their measuring cup, level it off and dump it onto
>>> the scale. Bingo... 4.2 oz. Voila.... weighing is more accurate. ;-)
>>
>> On a humid day that 4.2 ounces will consist of less flour and more
>> water. Professional bakers judge by sight, sound, and feel, not so
>> much by weight or volume... When a recipe calls for 100 pounds of
>> flour they tend to hold back about 5 pounds and they'll adjust by
>> adding some of that bench flour as needed. Baking is really no more
>> precise an enterprise than cooking.
>> Keep in mind that flour is made from grain, a produce crop, every
>> batch/lot is different and behaves differently... a bakery is not a
>> phamaceutical endeaver.
>>
>
> Sheldon, mills these days analyze the flour output and adjust to make
> it conform to specific standards. This is especially true for large
> baking companies and bakeries that order direct from the mill. These
> companies order by specifications -- so much protein, so much ash,
> etc. These are important components in the success of bakeries
> product output. Flour packaged for the home consumer is also
> subjected to analysis and adjustment so that the consumer can be
> assured of consistent results. Not all white all purpose flour is
> created equal. Not all bread flour is created equal. That is why
> bread bakers recommend certain brands of bread flour to each other --
> certain brands give better results.
> P.S. that argument about flour absorbing water from the air is
> disproved -- unless you are keeping an open bag of flour in a swamp,
> humidity is a non-factor.
> Janet US
>
Janet, you always write so much sense!!!!! It's a pity people here
appear to ignore you!!!!!!!!!!!
Graham

==

+1

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

graham wrote:

> On 2017-04-02 7:02 PM, Dave Smith wrote:
>
> >
> > Holy crap. You are such a ****ing useless wienie. She spews one line of
> > crap after another and gets shot sown on the BS, and the best you can do
> > is to sit back and be her cheerleader. You don't even have the brains to
> > comment on the content.
> >
> Janet has long been a highly respected and knowledgeable member of an
> online bread group for many, many years. You would do well to learn from
> her rather than show your ignorance!
> So, pull your head in!


+2

--
Best
Greg

On 2017-04-02, cshenk > wrote:

> I'm about to make fried rice. Anyone want to get all 'perfect' on
> exact grams of cabbage to add?

You screw up fried rice by putting "cabbage" in it??

nb

On 2017-04-03 11:55 AM, notbob wrote:
> On 2017-04-02, cshenk > wrote:
>
>> I'm about to make fried rice. Anyone want to get all 'perfect' on
>> exact grams of cabbage to add?
>
> You screw up fried rice by putting "cabbage" in it??

Just the exact amount ;-)

On 2017-04-02, cshenk > wrote:

> The issue isnt really about 'more accurate' but about what works based
> on the need. The smaller the batch of dough, the less need to be so
> very exact.

Geez! ....I've been following this lame thread for far too long.

I don't give a damn if you measure or weigh, it's still up to yer own
experience that determines how much liquid to add. I still use Alton
Brown's basic recipe fer a short crust. It calls for 1/4 C of water.
But, it's so dry, here, more often than not I hafta add more water.
How much? I jes add more water until all the flour is completely
absorbed into the dough ball.

Guess what!? My overly dry flour doesn't give a good dog damn whether
I weighed or measured!

BTW, I've yet to successfully make a Pandolce Genovese. The recipe:

<http://www.thefreshloaf.com/node/41057/pandolce-genovese>

......sez I may need as much as 2 cups of milk or as little as 2
tablespoons. WTF!!?? That's jes a stupid recipe.

nb

notbob wrote:
>cshenk wrote:
>
>> I'm about to make fried rice. Anyone want to get all 'perfect' on
>> exact grams of cabbage to add?
>
>You screw up fried rice by putting "cabbage" in it??
>
>nb

Exactly.

"The Greatest!" > wrote in message
...
> graham wrote:
>
>> On 2017-04-02 7:02 PM, Dave Smith wrote:
>>
>> >
>> > Holy crap. You are such a ****ing useless wienie. She spews one line of
>> > crap after another and gets shot sown on the BS, and the best you can
>> > do
>> > is to sit back and be her cheerleader. You don't even have the brains
>> > to
>> > comment on the content.
>> >
>> Janet has long been a highly respected and knowledgeable member of an
>> online bread group for many, many years. You would do well to learn from
>> her rather than show your ignorance!
>> So, pull your head in!
>
>
> +2
>
> --
> Best
> Greg


+3

Cheri

On Monday, 3 April 2017 04:15:00 UTC-5, Ophelia wrote:
> "graham" wrote in message news >
> On 2017-04-02 3:23 PM, U.S. Janet B. wrote:
> > On Sun, 02 Apr 2017 15:18:32 -0400, wrote:
> >
> >> Dave Smith wrote:
> >>>
> >>> I can picture someone using a measuring cup to scoop out flour for
> >>> weighing. Thinking that the 4.2 oz they need is how much a cup of flour
> >>> weighs, they get out their measuring cup, level it off and dump it onto
> >>> the scale. Bingo... 4.2 oz. Voila.... weighing is more accurate. ;-)
> >>
> >> On a humid day that 4.2 ounces will consist of less flour and more
> >> water. Professional bakers judge by sight, sound, and feel, not so
> >> much by weight or volume... When a recipe calls for 100 pounds of
> >> flour they tend to hold back about 5 pounds and they'll adjust by
> >> adding some of that bench flour as needed. Baking is really no more
> >> precise an enterprise than cooking.
> >> Keep in mind that flour is made from grain, a produce crop, every
> >> batch/lot is different and behaves differently... a bakery is not a
> >> phamaceutical endeaver.
> >>
> >
> > Sheldon, mills these days analyze the flour output and adjust to make
> > it conform to specific standards. This is especially true for large
> > baking companies and bakeries that order direct from the mill. These
> > companies order by specifications -- so much protein, so much ash,
> > etc. These are important components in the success of bakeries
> > product output. Flour packaged for the home consumer is also
> > subjected to analysis and adjustment so that the consumer can be
> > assured of consistent results. Not all white all purpose flour is
> > created equal. Not all bread flour is created equal. That is why
> > bread bakers recommend certain brands of bread flour to each other --
> > certain brands give better results.
> > P.S. that argument about flour absorbing water from the air is
> > disproved -- unless you are keeping an open bag of flour in a swamp,
> > humidity is a non-factor.
> > Janet US
> >
> Janet, you always write so much sense!!!!! It's a pity people here
> appear to ignore you!!!!!!!!!!!
> Graham
>
> ==
>
> +1


Smith is *such* an old stick, Ms. O...one wonders if he beats his wife, family, and poor innocent animals...


--
Best
Greg

"The Greatest!" wrote in message
...

On Monday, 3 April 2017 04:15:00 UTC-5, Ophelia wrote:
> "graham" wrote in message news >
> On 2017-04-02 3:23 PM, U.S. Janet B. wrote:
> > On Sun, 02 Apr 2017 15:18:32 -0400, wrote:
> >
> >> Dave Smith wrote:
> >>>
> >>> I can picture someone using a measuring cup to scoop out flour for
> >>> weighing. Thinking that the 4.2 oz they need is how much a cup of
> >>> flour
> >>> weighs, they get out their measuring cup, level it off and dump it
> >>> onto
> >>> the scale. Bingo... 4.2 oz. Voila.... weighing is more accurate. ;-)
> >>
> >> On a humid day that 4.2 ounces will consist of less flour and more
> >> water. Professional bakers judge by sight, sound, and feel, not so
> >> much by weight or volume... When a recipe calls for 100 pounds of
> >> flour they tend to hold back about 5 pounds and they'll adjust by
> >> adding some of that bench flour as needed. Baking is really no more
> >> precise an enterprise than cooking.
> >> Keep in mind that flour is made from grain, a produce crop, every
> >> batch/lot is different and behaves differently... a bakery is not a
> >> phamaceutical endeaver.
> >>
> >
> > Sheldon, mills these days analyze the flour output and adjust to make
> > it conform to specific standards. This is especially true for large
> > baking companies and bakeries that order direct from the mill. These
> > companies order by specifications -- so much protein, so much ash,
> > etc. These are important components in the success of bakeries
> > product output. Flour packaged for the home consumer is also
> > subjected to analysis and adjustment so that the consumer can be
> > assured of consistent results. Not all white all purpose flour is
> > created equal. Not all bread flour is created equal. That is why
> > bread bakers recommend certain brands of bread flour to each other --
> > certain brands give better results.
> > P.S. that argument about flour absorbing water from the air is
> > disproved -- unless you are keeping an open bag of flour in a swamp,
> > humidity is a non-factor.
> > Janet US
> >
> Janet, you always write so much sense!!!!! It's a pity people here
> appear to ignore you!!!!!!!!!!!
> Graham
>
> ==
>
> +1


Smith is *such* an old stick, Ms. O...one wonders if he beats his wife,
family, and poor innocent animals...

Best
Greg

==

All I know is that he is a nasty piece of work and I feel sorry for any
woman he is associated with I remember well how he used to slag off a
female member of his family, how much she ate etc

I've had him filtered for many years and that is just the way I prefer it.

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

notbob wrote in rec.food.cooking:

> On 2017-04-02, cshenk > wrote:
>
> > I'm about to make fried rice. Anyone want to get all 'perfect' on
> > exact grams of cabbage to add?
>
> You screw up fried rice by putting "cabbage" in it??
>
> nb

It's normal to add that.

--

Dave Smith wrote in rec.food.cooking:

> On 2017-04-03 11:55 AM, notbob wrote:
> >On 2017-04-02, cshenk > wrote:
> >
> > > I'm about to make fried rice. Anyone want to get all 'perfect' on
> > > exact grams of cabbage to add?
> >
> > You screw up fried rice by putting "cabbage" in it??
>
> Just the exact amount ;-)

Grin, for me it was a total of 3.5 cups veggies to 3 cups rice. We
like our veggies here.

--