Quote:
Originally Posted by kacir
And which cup do you use?
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The one in my cupboard, of course. Why over think it? I'm making food, not a Swiss watch. Recipes are just guidelines.
In my experience, a minimal amount of flour is added to start with, and then more is added (in small amounts) while kneading until the desired consistency is achieved. Regardless of the measurement standard used, there is no magic amount of flour to be tossed in in one go that's always going to just "work".