The Choice of Ingredients

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Bread making begins with the ingredients, especially the flour and the yeasts. Because proportions are important, and the weight of a given volume of flour can vary by as much as 50% depending on whether it has been fluffed up (sifted) or packed down, it’s best to weigh ingredients rather than measure them in cups.