"Vox Humana" wrote in message
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"Dee Randall" wrote in message
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(replace invalid with org)"
(replace invalid with org)" wrote in message
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flour I suppose. Does anyone know where I could find a list of what
various baking/cooking ingredients should weigh?

Don't forget "http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl".

I see on one of the url's given under this subject, it lists 1 lb. flour
as
4 cups equivalent or measurement.

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.

Now this would present no problem if you were experienced with your
recipe,
but it does present this problem when working with a new recipe.


I don't find that to be true. I NEVER measure flour using cups, NEVER.
My
baked goods turn out just fine. I weigh the four, using 120 grams for
each
cup specified in the recipe. It works just fine.

So, for you when a recipe calls for 4 cups, you use 480 grams; and when it
calls for a pound, you use 454 grams. And the weight of the flour due to
humidity never enters into the weight of the flour measured?

Thanks,
Dee