Cookaholics Bulletin Board

I gotta go with Josh, at least in part. I do weigh, but I've noticed a distinct difference in how much liquid flour absorbs; and I sometimes think it is the humidity or the age of the flour. I can't explain in scientific terms, but I've learned(the good way, and the hard way) not to trust someone else's version of liquid to use in a recipe. I use the hold back or add more according to how I know the given finished dough should look/feel based on past successes. or failures. I just know if I ignore that inner voice, it is not a good thing.

That may be true, but I'd still like a sea level, 50% relative humidity, 70 degree ambient temperature base level for ingredients so I don't have to dig out the stinkin' measuring cups for ONE freaking' ingredient in a recipe. So there. (Why isn't there a smiley with tongue sticking out? There should be - :raspberry:)

If you read my original post, you'll note that I didn't claim that this was for accuracy....just that some of us prefer using weight measurement. Just sayin.'

I had to change some of my standard recipes when I moved to MN, which is a lot drier (and colder!!) than WV.

edit to delete duplicate quote

I like cooking by weight too, less things to dirty.

Mary

Heh, sorry Darcie; this is what I get from reading the last few replies, instead of the whole thread. Someone needs to tap Jim262 from tobb; he always had great charts on that stuff. I'll go see.

What really bothers me is when they don't list weights for cheese. No way is volume as accurate as weight when is comes to shredded cheese.

If you can email me the spreadsheet I'll see if I can't do what Fuzzy suggests. boscheed at yahoo

Darcie, I just sent it to you.

OK, let's give this a try. I uploaded the document as Google Docs spreadsheet.

Here is the Google Docs link.

For those who haven't used Google Docs, you set up a Google account using any email address you have (I use my Yahoo! account), then you can view the document. You can also upload and share other documents with specific people, by using a link like the one above, or by emailing the document.

Thanks SilverSage!

Nice! Thanks, guys.

I was very precise. I just wasn't necessarily accurate.