From: Ellen K. 

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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