[Sca-cooks] measuring flour and pound equivalents

[Adele de Maisieres]

terry l. ridder wrote:

>how do i know which way the writer of the recipe measured
>the flour?
>
>my response is normally i assume spoon and level until proven
>otherwise.
>  
>

You should always assume spoon and level.  This is the correct method 
for measuring dry ingredients.

>then the questions start about do all flours weigh the same.
>do 4 cups of gramdma best flour from aldi (http://www.aldi.com)
>weigh the same as 4 cups of king arthur's unbleached all-purpose
>flour? how much does 4 cups of whole wheat flour weigh? how much
>does 4 cups of rye flour weigh?
>  
>
Dunno-- but if your recipes are worked out by weight, you might want to 
invest in a kitchen scale.



-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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