"Dee Randall" wrote in message
...

snip
The only thing I've found bothersome about "weighing" flour when it calls
for a weight measurement of flour in a recipe is that if your called-for
flour weight, because of many factors, turns out to be way less than you
normally would want in order to make your recipe correctly, thus making
your recipe quite short on flour --- and consequently a failure.


I'm not quite sure I understand what you're trying to say. Did you mean to
say "..."weighing" flour when it calls for a *volume* measurement" or did
you really mean "weight measurement"? If you meant what you originally
wrote, then it really doesn't make sense. If your recipe calls for a weight
measurement then of course weighing would provide an accurate measurement
and there shouldn't be any problems. But if you meant, say, that you need 4
cups of flour so you just use a pound of flour instead of using the 4 cups,
then I can sort of see where you might have a problem. However, I really
doubt there would be that much of a difference between the 4 cups and one
pound to create a problem with the recipe.

rona

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