i remember this discussion last year as well. since then, i have weighed my
ingredients, with excellent results. and it's so much easier to pour the
flour into the scale's pan than scooping, leveling, etc.
there used to be a web site that gave weights for many of the ingredients
we use every day, but i tried to go there the other day, and couldn't get
there. it was:
http://www.sonic.net/webpub/bread-machine/measuring_ingredients.html
anybody have any ideas?
BTW when i measure sticky liquids (molasses,etc)i put wax paper in the
scale pan.
joyce