Oct-25-2010, 02:12 PM (UTC)
Hope your oven is all better soon !
Hey with the measurements of flour I did find out recently from one of Farseer's posts that there is a slight difference between US cups and Australian cups!
Maybe some of your cups are made in USA and others elsewhere?
But if they all have "250mL" marked on them I guess it's not that..... just a bit dodgily made I guess. Gees I should check mine!
I can't recall if this is always the case but the last few times I have used rye flour I measured it by weight instead of volume. A lot of bread recipes recommend doing that, but when I actually think about it I don't really see the logic. They say it's more accurate and I think one of the reasons cited is that flour varies in its moisture content depending on various factors. Now I'm not sure that variations in moisture content would affect volume more than weight, in fact I'd think it's the other way around!
I am beginning to think I've been hoodwinked!!!
I'm going to use volume from now on methinks.
Hey with the measurements of flour I did find out recently from one of Farseer's posts that there is a slight difference between US cups and Australian cups!
Maybe some of your cups are made in USA and others elsewhere?
But if they all have "250mL" marked on them I guess it's not that..... just a bit dodgily made I guess. Gees I should check mine!
I can't recall if this is always the case but the last few times I have used rye flour I measured it by weight instead of volume. A lot of bread recipes recommend doing that, but when I actually think about it I don't really see the logic. They say it's more accurate and I think one of the reasons cited is that flour varies in its moisture content depending on various factors. Now I'm not sure that variations in moisture content would affect volume more than weight, in fact I'd think it's the other way around!
I am beginning to think I've been hoodwinked!!!
I'm going to use volume from now on methinks.
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