Flour, humidity and weather
Wow, thanks for that Mike, so that really affirms what I found to be a
<1.5% increase in weight from the moisture content that day. Had the
weather been dryer I might have seen up to 2% increase. Nobody is
going to notice that amount variability or more to the point care
about it.
Thanks for sharing that with us Mike.
Jim
On 14 Mar, 23:14, Mike Avery > wrote:
> ... *And
> that is a 5% change from the desired moisture content of 14%. *So, the
> moisture ranged from something like 13 to 15 percent. *The change in
> baking behavior would be negligible. *Especially in the face of the
> changes brought about by measuring by volume.
>
> Mike
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