Well, first off, you have to freeze dry the flour. This will remove all
water. You can then measure that for a base line. (If you have a
university research laboratory that deals in food preparation, or a
backpack food company handy, they might be able to do that for you for a
small fee.

This baseline measurement is compared to the actual weight of the flour
you are using in your atmospheric conditions, and you can use the same
formulae as mentioned earlier to figure out the hydration of the actual
flour. This will change based on barometric pressure, atmospheric
saturation and the amount of wind blowing through your kitchen when you
sift the flour. This doesn't account for density though.

To figure out density is a whole 'nother post. :-)

---------------------------------------

Dick Adams wrote:
> "Robert Marshall" replied to
> as follows:
>
>
>>Of course you're right. All you have to do is add water, but I'm a bit
>>of a techie and enjoy figuring out things the scientific way :-)
>
>
> OK, scientific techie wiseass, just tell how to determine the amount
> of moisture in the flour, and explain how to compensate for non-
> standard amounts of it.
>
> :-)
>