From: Ellen K. 

Ahhh.

Maybe someday I will go back to baking my own bread.   I really enjoyed
that.

On Mon, 04 Apr 2005 17:19:56 -0400, Mike '/m'  wrote
in message :

>
>I always start with a little less than the recipe calls for, then add some
>flour a little at a time to adjust for the humidity.  That's why I found the
>scale to be very useful.  The initial quantity is more consistent.
>
> /m
>
>On Sun, 03 Apr 2005 19:27:04 -0700, Ellen K. 
>wrote:
>
>>That looks really nice, much better than the ones that have to
>>constantly be recalibrated to show 0 when empty.
>>
>>But for bread IMX the amount of flour etc depends more on the ambient
>>climate.
>>
>>On Sun, 03 Apr 2005 20:34:03 -0400, Mike '/m'
 wrote in
>>message :
>>
>>>
>>>I use weight hen I bake, *especially when flour is involved.   Depending
upon
>>>how much air has been "fluffed" into the flour, the
density of flour can
have
>>>quite a wide variation.
>>>
>>>The bread that I make is much more consistent in quality once I started
>>>weighing the flour.
>>>
>>>Here's the model I use
>>>http://www.itinscales.com/t1144.htm
>>>
>>>
>>>
>>> /m
>>>
>>>On Sun, 03 Apr 2005 17:20:59 -0700, Ellen K.

>>>wrote:
>>>
>>>>European recipes typically use weight.  My ex used to make
a cake that
>>>>called for 500 g flour, 500 g butter and 500 g sugar.   I
think actually
>>>>this is how "pound cake" got its name, a pound of
each of those.
>>>>
>>>>On Sun, 3 Apr 2005 06:47:09 -0400, "Geo"
 wrote in
>>>>message :
>>>>
>>>>>"Antti Kurenniemi"
 wrote in message
>>>>>news:424fb1be$1{at}w3.nls.net...
>>>>>
>>>>>> Basic M„mmi:
>>>>>> Makes: about 6 pans
>>>>>
>>>>>thank you! couple questions:
>>>>>
>>>>>> 5 liters (1.3 gallons) water
>>>>>> 500g (1.1 pound) malt
>>>>>
>>>>>I've never bought malt, any specific type or brand, how
many cups is 500g
>>>>>(volume vs weight?) as I don't think I've ever seen a
recipe that used
>>>>>weight before. We always measuer flour and such by
volume which I know is
>>>>>less accurate since it packs.
>>>>>
>>>>>> Bring to a boil and allow it to thicken.
>>>>>
>>>>>Typically, how long to you boil it? I've no idea how
thick it should be.
>>>>>
>>>>>> Take the pot from the stove and, while cooling the
mixture, whip the
>>>>>m„mmi.
>>>>>
>>>>>Hand whip or electric mixer?
>>>>>
>>>>>> Fill the m„mmi boxes half-full.
>>>>>
>>>>>what's a mammi box? Is this like a bread pan?
>>>>>
>>>>>> Bake at 180C/355F (electric oven works well) for
1.5-2 hours.
>>>>>
>>>>>Is there a visual way to tell when it's done?
>>>>>
>>>>>
>>>>>Geo.
>>>>>

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