On 2020-04-07 12:01 p.m., graham wrote:
> On 2020-04-07 9:53 a.m., Dave Smith wrote:
>> On 2020-04-07 11:22 a.m., graham wrote:

>>
>> I usually make pretty good pastry. I always measure the ingredients
>> going into the mixing bowl by volume.Â* What doesn't get measured is
>> the flour I throw on the pastry cloth, the roller and on top of the
>> bowl of dough that is getting rolled. I don't think bread makers
>> measure their bench flour either.Â* That's why I wonder why the concern
>> about the exact weight of flour that goes into the batch when there is
>> the variable amount used later.
>
> You always make this same comment Dave! If you are using so much bench
> flour that the recipe is affected, you are using waaaay too much!


Yes. I have made this comment before, just as others comment how weight
measurements and more accurate than volume. I wouldn't say that I am
using so much that the recipe is affected. I use enough to stop the
dough from sticking to the rolling pin and the pastry cloth. It
invariably gets pressed into the dough, and it was not measured.