[Sca-cooks] Buying flour for bread

[Stefan li Rous]

Bear said:
> Also, there is usually a 20 to
> 25% difference between the weight of the dough and the weight of the
> finished loaf.
Huh? Where did the extra wieght come from or go to? If you meant for

a given volume, I would agree since the bread normally expands as
it cooks. But if you start with a one pound loaf, it seems like you
ought to end up with a one pound loaf. Does that much moisture boil
off during the baking?

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
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