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not sure why but I cant see those pictures
I've had the most success with measuring it by weight, for the exact reason stated above.I've found that not all flour is the same density, also a loose or tight cup of flour measures differently so different water amounts cant be measured ahead that's why I just adjust every batch at the end as I go adding more flour or water as needed
I do quite a bit of baking.... Measure by weight, not volume. You avoid a lot of the density and humidity problems - we here in the high-dry plains almost always have to add additional water.I've found that not all flour is the same density, also a loose or tight cup of flour measures differently so different water amounts cant be measured ahead that's why I just adjust every batch at the end as I go adding more flour or water as needed
+1I cant see any of the pics either.
just upload them here, upload file