>Yes, professional baking recipes are all done by >percent weight relative to
>the weight of the flour.
This would be where metric measurements would have a clear preference.
Rick
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fmiser via Mercedes writes:
> I don't have a scale, but from what I understand, mass measure is
> SO much more accurate and repeatable than volume measure -
> especially for flour.
Yes, professional baking recipes are all done by percent weight relative
to the weight of the flour. For example a
> Greg wrote:
> I'm pretty sure that 1 lb. of grain yields 1 lb. of flour.
Yup. But I think Dan is asking for a volume measure. Cups or
liters or other such measure.
I don't have a scale, but from what I understand, mass measure is
SO much more accurate and repeatable than volume measure -
esp
I'm pretty sure that 1 lb. of grain yields 1 lb. of flour. I weigh out the
grain and only mill as much as I use for the recipe so the flour is fresh. On
the Kitchenaid brand of mill I was never able to get really fine flour. With
the FGM I run it through once to crack the grain, then 3X at the f
