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I weigh the flour the first time I make a new style of bread, or if I'm using the bread machine. After the first time, I know the consistency I'm want the dough to be.
What I can't ever seem to judge by consistency is pie crust. I make it so flakey it disintegrates if you breathe on it, or so tough you can roof your house with it. There is no inbetween.
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