In this thread:
The choice of measuring by volume and weight is discussed. I've always preferred weight, but have a lingering feeling of an additional error that is more prevalent when measuring by weight, namely any amount of moisture content in the flour.
Say, perfectly dry flour has a certain density d.
The flour that has a "maximum moisture content", have certain percentage flour, and a new density d_2. These two numbers conspire to change both the volume and weight measurments.
"Maximum moisture content" means "not obvious", I guess.
Are there any known results of this kind? How much more/less moisture may exist in the flour without being noticable?
To further complicate matters, I guess it also means that any added water should take that extra moisture into account?
I'm thinking of the similar discussion of mushrooms; weight vs volume, which always claims weight is better - to which I disagree; just think of dried mushrooms, at a fraction of the initial weight. Of course a powder isn't the same as a mushroom with cell walls, but I guess as single flour particle could absorb moisture anyway?