[Sca-cooks] Buying flour for bread

[kerrimart at mindspring.com]

sorry  - My brain is ahead of my fingers:

I did plan on measuring the dry weight of the flour/ etc. to get the weight of
each ingredient.

I plan on making 17 loaves of a simple french bread (my Baker has the recipe).
 I'll post it later.

I would like to try to make the bread the day of the event (I work full time,
so can't do it friday).  Any suggestions?

vitha

On Wed, 11 Dec 2002 10:46:09 -0600 "Decker, Terry D."
<TerryD at Health.State.OK.US> wrote:

> You work from the recipe to estimate the amount
> of flour you need.  So, post
> the recipe.  Weighing the loaf of bread doesn't
> provide information about
> the individual weight of the ingredients.
> Also, there is usually a 20 to
> 25% difference between the weight of the dough
> and the weight of the
> finished loaf.
>
> Also, are you scooping the flour or are you
> sifting it?  Is the measure flat
> or heaping?  How much bread are you planning to
> make?
>
> Bear
>
> > I am considering making the bread for my
> first feast in
> > Atlantia.  Since I
> > want to by my ingredients in bulk, would the
> best way of
> > estimating the amount
> > of flour I need be to weigh my 1 loaf recipe
> and then
> > multiply the weight?
> >
> > Vitha
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>