6 Mar
2001
6 Mar
'01
8:10 a.m.
At 06:22 PM 3/5/01 -0700, Richard Erlacher wrote:
As an infrequent, but still a breadmaker, I find it one of the fussiest
bits of cooking requiring exact matching of wet and dry stuff. Talking
about it does kind of give me the urge to cook some up.
Moreover, if I put in an extra cupp of flour, or
inadvertently left one out, it didn't matter either. It still produced
bread,
and the normal result wasn't sufficiently reproducible to point up any
difference between the amounts either...
Just to drive this thread more deeply off-topic, cooking is
all about reproducibility. That's why smart bread-makers
measure flour by weight, not volume. :-)