>Yes, professional baking recipes are all done by >percent weight relative to >the weight of the flour.
This would be where metric measurements would have a clear preference. Rick _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
