> wrote in message
...
> On Sunday, September 28, 2014 11:18:16 PM UTC-5, Janet Bostwick wrote:
>> On Sun, 28 Sep 2014 20:54:22 -0700, "Julie Bove"
>>
>> > wrote:
>>
>>
>>
>> >
>>
>> >"Janet Bostwick" > wrote in message
>>
>> .. .
>>
>> >> I would say that it is a problem with measurement. Did you fluff the
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>> >> flour? Did you spoon it into the measuring cup and level it off? Did
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>> >> you scoop the flour?
>>
>> >> Janet US
>>
>> >
>>
>> >I scooped one, but the other was so full that I couldn't do that. The
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>> >containers have a leveler on them.
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>>
>>
>> You've indicated that you used the proper flour -- bread flour. Bread
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>> flour absorbs more liquid than AP flour. I'm assuming that you
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>> measured the liquids properly. If the batter is too thick, you most
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>> likely over-measured the flour. The proper way to measure for
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>> accuracy is to fluff the flour and then spoon the flour into the
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>> measuring cup and level the flour off. If you scoop, you can add as
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>> much as 2-2.5 more ounces of flour per cup. A proper cup of flour
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>> should weigh 4 - 4.5 ounces. When you scoop, you can end up with a
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>> cup weighing 6+ ounces. There are many folks who make bread who do
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>> not measure or weigh flour, but they will tell you that they go by
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>> feel from experience. I think since this bread is new to you, you
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>> should make it by measuring flour by the recommended method. After
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>> you have the hang of it you can get a little more casual about the way
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>> you measure.
>
> You couldn't be more right. I can't wait to see how she poo-poo's this.

And that didn't happen, did it. Pop some corn. You'll be waiting a while.