One of the problems with making bread either by hand or with a bread machine is humidity. It affects flour and changes the weight of the flour depending on HIGH or LOW humidity. That's why I cook/bake using a scale.
I have a wonderful electronic scale that accurately weighs my ingredients, so I don't have to worry about the humidity when I want to bake. One cup of unsifted flour weighs 5 ounces. A cup of sifted flour weighs 4 ounces, so you can see there's a difference even when it's sifted. On a humid day, the flour will, obviously, be heavier. The quandry is...when using a measuring cup, how much flour do you use? With a scale, that problem is eliminated.
When I make bread products, I place the bread machine container on my scale, zero out the scale and add my ingredients according to weight. I zero after each ingredient is added so that each one is weighed alone.
Another thing weighing does is that I have fewer measuring utensils to wash. And, what's wrong with that picture?
I have a wonderful electronic scale that accurately weighs my ingredients, so I don't have to worry about the humidity when I want to bake. One cup of unsifted flour weighs 5 ounces. A cup of sifted flour weighs 4 ounces, so you can see there's a difference even when it's sifted. On a humid day, the flour will, obviously, be heavier. The quandry is...when using a measuring cup, how much flour do you use? With a scale, that problem is eliminated.
When I make bread products, I place the bread machine container on my scale, zero out the scale and add my ingredients according to weight. I zero after each ingredient is added so that each one is weighed alone.
Another thing weighing does is that I have fewer measuring utensils to wash. And, what's wrong with that picture?