[Sca-cooks] question about breads

[Terry Decker]

You lose about 25 percent of the weight of the dough during baking, mostly 
in fluid loss.  So 4 pounds of ingredients will produce approximately a 3 
pound loaf.  Type of flour, age of flour, and type of liquids used tend to 
alter the amount of loss, but 25 percent is a good rule of thumb.

Bear

Interesting, the books I checked said different, but heck I have found 
plenty of errors in them, one receipe suppose to be a 3lb loaf would be 4 
lbs if I took the messures listed....not all written material is right so I 
practice first before cooking for parties etc.

Kirk