From: Mike '/m' 


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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