"Kenneth" > wrote in message
...
> 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...?

Either that, or it indicates that the scale isn't accurate. The only time
that I find that more (or less) flour is needed than indicated is when
baking bread. In that case, there can be a number of factors that influence
the total amount of flour used, including one's expectations of the
consistency of the finished dough. I don't measure flour for bread anyway.
I just use enough to make a satisfactory dough.