"Dee Randall" > wrote in message
...
>
<snip>
> 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.
>

I'm not quite sure I understand what you're trying to say. Did you mean to
say "..."weighing" flour when it calls for a *volume* measurement" or did
you really mean "weight measurement"? If you meant what you originally
wrote, then it really doesn't make sense. If your recipe calls for a weight
measurement then of course weighing would provide an accurate measurement
and there shouldn't be any problems. But if you meant, say, that you need 4
cups of flour so you just use a pound of flour instead of using the 4 cups,
then I can sort of see where you might have a problem. However, I really
doubt there would be that much of a difference between the 4 cups and one
pound to create a problem with the recipe.

rona

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