Quoting Dale Shipp to Jim Weller <=-

cup of flour can weigh anywhere from 3 3/8 ounces up to 4 1/2
ounces depending on whether the flour is finely or coarsely
milled, packed, settled, fluffed or sifted.

Not to mention the humidity in the room has an effect on the
weight.

Yep. That is very noticeable here in the north with our extremely dry
winters.

Wheat should have under 17% moisture content when it's milled and
preferably under 14%. So fresh flour generally has a moisture content
of about 14% when it leaves the mill. In storage, it can vary in
time from 7% in desert-like conditions to 21% in hot humid climates.

It is very apparant when breadmaking through the seasons, which is
something I do about twice a week year round. I don't weigh my flour
or measure my water accurately as I adjust when kneading according
to the feel of the dough ball.

On a different but related note, and this may pain you as a
mathematician, if a baker adds 600 grams of water to 1000 grams
of flour he will call that 60% hydration wheras you would say there
is 600 grams of water in 1600 grams of dough so the water content is
37.5%.


Cheers

Jim


... Engineer's mathematics: 2 + 2 equals approx 5 plus/minus 1

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On 09-04-19 22:19, Jim Weller <=-
spoke to Dale Shipp about flour <=-

On a different but related note, and this may pain you as a
mathematician, if a baker adds 600 grams of water to 1000 grams
of flour he will call that 60% hydration wheras you would say there
is 600 grams of water in 1600 grams of dough so the water content is 37.5%.

The difference is in the terminology, not the math. A similar thing is
when a store puts the retail price at twice the wholesale price and
calls that a 50% markup.

In this recipe, we do not need to ask what to do with the rest of the
beer after you used two tablespoons.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: German Sausage-Sauerkraut Sandwich
Categories: Sandwich, Main dish
Yield: 10 Servings

1 md Onion; peeled and minced
1 tb Butter or salad oil
1 cn (1 lb) sauerkraut; drained
2 tb Beer
1/4 ts Celery seed
1 ts Salt
1/4 ts Pepper
1/2 c Green pepper; minced
6 Toasted frankfurter rolls
6 ts Sharp prepared mustard
6 Hot cooked Bratwurst or
-frankfurters

Saute onion in heated butter or oil in a medium-sized saucepan until
tender. Add sauerkraut and saute, stirring with a fork, 5 minutes.
Mix in beer, celery seed, salt, and pepper. Cook slowly, covered, 25
minutes. Add green pepper 5 minutes before cooking is finished.
Spread toasted rolls with mustard. Put a Bratwurst or frankfurter in
each roll. Spoon hot sauerkraut mixture over each.

from The Complete International One-Dish Meal Cookbook "Cold and Hot
Sandwiches" posted by Tiffany Hall-Graham
From: Bob Gearhart Date: 10-07-00
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:33:58, 07 Sep 2019
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