On Sat, 10 Jan 2004 14:05:30 -0500, "Dee Randall"
> wrote:

>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.

Howdy,

Would that not be an indication of a poor recipe...?


--
Kenneth

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