Jim wrote:
Remember this? lol. Things do get off topic don't they?


Not at all! YOU scared "her" away!

Ah - another lol'er :-)


S.

"Ice" wrote in message om...
So, for water, the error of volume measurement at 30°C is
~(0.9982-0.9957)/.9982 or 0.25%? Dont'ya know how
that kind of erroneousness petrifies me?

I am used to errors in that range, probably because I make
so many of them.

D'ya know this, smart-a**?: You can determine both "hydration*"
and cup capacity, in flour weight/mass, by 1. keeping track of the volume
of water and number of cups of flour used , and 2. weighing the
finished dough. It is kind of an algebraic kind of a thing that
smart-a**s and high-school student might like. Failure to figure
in salt weight may cause an intolerable error.

--
Dicky (who scoops and measures flour with a 16-oz.. bean can or
8 oz. tomato sauce can)
________________________________
* Here Dicky invokes the bakers' misuse of the term "hydration"
to indicate weight of water as per cent of flour weight.

Will wrote:






The computer will be cheap... it's the new scale that will break you.
Scales are cheap, I bought a nice one for $140.00 and you can use it for
other things beside making bread.

Like I weight the water to rice I cook, perfit rice every time. (:-)

Jim wrote:



I really don't get why so many people keep harping on about how
people used to make bread. The amount of times I hear 'Well, how did
they do it on the Oregon trail...?' I really don't give a stuff.
What's important is what is the best and simplest way with good
compromise that I can make bread that I enjoy eating now. Despite all
protestations from one or two the quickest and most reliable way I
can make the loaf of bread that I want, not that is just good, that I
set out to make is with a tare-able scale. If by some weird
catastrophe society collapsed and I could no longer buy batteries or
a new scale and assuming wheat was still available and I didn't have
more pressing things on my mind like not being eaten by rapid dogs, I
know I'd be able to make a good loaf without scales. I know because
when I'm at someone else's house who doesn't have scales I do and
very well, but it's still quicker and easier with a scale. I can't
help seeing the irony of those that cling to the 'simplicity' of cups
typing away at their computers.

Jim

The esay way to get bread is go to the story and buy some.

Joe

Dick Adams wrote:
1. keeping track of the volume
of water and number of cups of flour used , and 2. weighing the
finished dough.
never works - always off!

in my reality

&& does not matter either (for me).

S

On 16 Aug 2007, at 14:21, Joe Umstead wrote:

The esay way to get bread is go to the story and buy some.

Joe

Yeah it is but it tastes like crap and costs about five times as much.

Jim

On Aug 16, 9:10 am, Joe Umstead wrote:

Scales are cheap, I bought a nice one for $140.00

Joe,

I hate to break this to you but $140 isn't going to measure .001
grams.

On 16 Aug 2007, at 17:20, Will wrote:

Joe,

I hate to break this to you but $140 isn't going to measure .001
grams.

Hi

1, why would you want to with sourdough?
2, $140 for scales? Are you mad? lol

"Sam" wrote in message news:mailman.9.1187274163.25616.rec.food.sourdough @www.mountainbitwarrior..com...
Dick Adams wrote:
1. keeping track of the volume
of water and number of cups of flour used , and 2. weighing the
finished dough.

never works - always off!

Takes a smart-a** to do it right.

in my reality

Perception of reality is fragile. For one thing, it depends on what
you are smoking, or on what kind of herbs and seeds that you are
baking into your bakery products.

&& does not matter either (for me).

Ultimately nothing matters.

How much does a cup of flour weigh? We're talkin' all-purpose, white, not
bromated (sorry Dick).

I want figures to the mole, dammit. Avogadro's number and all that jazz.


And the answer is........

"It depends"

Remember this? lol. Things do get off topic don't they?

Good thing topics are only suggestions

"Dick Adams" wrote in message
...

"Ice" wrote in message
om...
So, for water, the error of volume measurement at 30°C is
~(0.9982-0.9957)/.9982 or 0.25%? Dont'ya know how
that kind of erroneousness petrifies me?

I am used to errors in that range, probably because I make
so many of them.

You can determine both "hydration*"
and cup capacity, in flour weight/mass, by 1. keeping track of the volume
of water and number of cups of flour used , and 2. weighing the
finished dough. It is kind of an algebraic kind of a thing that
a high-school student might like. Failure to figure
in salt weight may cause an intolerable error.

Yes that would work too. And yes, I can do algebra. Of course there is no
need to mess with the volume measurment unless it amuses you. I perefer to
figure in the mass of the salt.

There are many ways to get the job done. And, there appear to be many
opinioins on the best one. Further evidence in support of the spare parts
theorem
--
Dicky (who scoops and measures flour with a 16-oz.. bean can or
8 oz. tomato sauce can)

No sense wasting those valuable cans.
________________________________
* Here Dicky invokes the bakers' misuse of the term "hydration"
to indicate weight of water as per cent of flour weight.

** I assumed you meant that.

On 16 Aug 2007, at 19:00, Dick Adams wrote:


Ultimately nothing matters.
_______________________________


Ah so you're a nihilist Dicky. So Dicky, if nothing matters why do
you get out of bed in the morning? Why do you bake bread?

Jim

On 17 Aug 2007, at 06:18, Ice wrote:

Remember this? lol. Things do get off topic don't they?

Good thing topics are only suggestions

Roll my eyes. Yeah okay but I'm not so sure the OP or those trying to
search the archives for useful information would agree.

On 17 Aug 2007, at 06:27, Ice wrote:


"Dick Adams" Bad...m wrote in message
news:_EYwi....dnet.att.net...
...
No sense wasting those valuable cans.
________________________________
* Here Dicky invokes the bakers' misuse of the term "hydration"
to indicate weight of water as per cent of flour weight.

** I assumed you meant that.



Ice, for such a smart a** you haven't got the hang of quoted text yet.