oldcoot
Senior Cook
I've been unsuccessful lately in making sourdough starter, so I referred back to Fleischmann's Yeast website to consult the "authority" on the subject. I halved their suggested recipe, using 1 3/4 cups AP flour, 1/2 pkg active dry yeast, and 1 cup warm water, mixed to a smooth cream.
Well, that got me a dought instead of a cream, so I had to add more water. Lots more. Which made me wonder about measuring flour.
I decided to check. Using my little electronic kitchen scale, I found that:
1 cup AP flour dredged directly out of the cannister weighed 5 oz.
1 cup AP flour spooned into the measuring cup weight 4.7 oz.
1 cup AP flour SIFTED into the measuring cup weighed a mere 3 oz.
All were carefully levelled off with a straight knife edge.
Now that's one heck of a spread!
So just what should one do when the recipe simply states "1 cup AP flour"? How much flour are they talking about????
A similar problem exists with, for example, salt. Is that teasp0onful of salt level, rounded, or heaped? It can make one helluva difference!
Well, that got me a dought instead of a cream, so I had to add more water. Lots more. Which made me wonder about measuring flour.
I decided to check. Using my little electronic kitchen scale, I found that:
1 cup AP flour dredged directly out of the cannister weighed 5 oz.
1 cup AP flour spooned into the measuring cup weight 4.7 oz.
1 cup AP flour SIFTED into the measuring cup weighed a mere 3 oz.
All were carefully levelled off with a straight knife edge.
Now that's one heck of a spread!
So just what should one do when the recipe simply states "1 cup AP flour"? How much flour are they talking about????
A similar problem exists with, for example, salt. Is that teasp0onful of salt level, rounded, or heaped? It can make one helluva difference!
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