This is all a bit off-topic but it is nonetheless interesting to read how people deal with the practicalities of measuring ingredients for kitchen chemistry. For what it is worth, I make a fair bit of bread. I find that the critical measurement is the ratio of flour to water and for that I much prefer to weigh the ingredients. For my current multigrain mixture I add 345 g of water to the bowl and then make it up to 900 g with flour. A variation of 5 g in the amount of water has a significant effect on the consistency of the finished loaf.
Yeast and salt I add with a teaspoon. The amounts are small but they are not critical. A (flat) teaspoon of salt weighs about 6 grams and a rounded teaspoon of dry yeast weighs about 5 g. Any amount of yeast from 4 g upwards works. The point of this is that I wouldn't dream of trying to measure by volume in this case. On the other hand, when I make a rice pudding, volume measurements are fine. -- Jon Saxton <[EMAIL PROTECTED]> Developer of cross-platform software for UNIX, Windows and OS/2 U.S. agent for Triton Technologies International Ltd http://www.triton.vg/
