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Cup Weights

Brian WOOD <brianjwood@woody14.freeserve.co.uk>
Sat, 11 Dec 2004 09:13:21 +0000
v104.n055.3
Fredericka, I went through the same dilemma and finished up doing trial 
weighings of 10 cups each of white, brown and wholewheat bread flours why 
10? because each time you fill a cup you get different compaction, 
depending on how you do it.) I took an average and got 4 1/2 oz for white 
and brown, 4 3/4 oz for whole wheat. These weights I have used consistently 
since then, no problems. There is a big caveat though! Flour readily 
absorbs moisture and this affects the weight so I still check the texture 
when mixing (the finger poke test!) and very occasionally need to make 
minor adjustments, say upto 1 tbsps of flour or water, very rarely more, to 
get that perfect 'feel'. Hope this is clear!

Brian