New here :-)

From: Mike Ford <mikeford_at_socal.rr.com>
Date: Tue Mar 6 16:10:12 2001

>At 06:22 PM 3/5/01 -0700, Richard Erlacher wrote:
>> Moreover, if I put in an extra cupp of flour, or
>>inadvertently left one out, it didn't matter either. It still produced
>>bread,
>>and the normal result wasn't sufficiently reproducible to point up any
>>difference between the amounts either...
>
>Just to drive this thread more deeply off-topic, cooking is
>all about reproducibility. That's why smart bread-makers
>measure flour by weight, not volume. :-)

As an infrequent, but still a breadmaker, I find it one of the fussiest
bits of cooking requiring exact matching of wet and dry stuff. Talking
about it does kind of give me the urge to cook some up.
Received on Tue Mar 06 2001 - 16:10:12 GMT