[Sca-cooks] question about breads

[Stefan li Rous]

Bear mentioned:
> 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.

I remember you mentioning this weight loss before. It surprised me at 
first, but then I realized the amount of liquid which boils off. I can 
understand how the type of liquids used affects the loss, since some 
liquids such as a thick beer are going to lose less water to vapor than 
say plain water. But how does the type of flour or age of the flour 
affect this? Is there less or more moisture in older flour? Or is it 
just that a different flour or an older flour might require more liquid 
added initially to be workable into a loaf?

Thanks,
   Stefan
--------
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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