Percent of water in flour.

[tombiasi]

Excuse me if this is a ridiculous question.
On a dry day my flour by volume weighs less than on a humid day.
I 'assume' the difference is the absorbed moisture. When I weigh my flour how do I account for the hydration that is already present?

Tom

[Chicago Bob]

How are you storing your flour?

[tombiasi]

How are you storing your flour?

Yes Bob. When I store it in the fridge the problem isn't there. But I was just thinking about the people with 50 pound bags.
I just wanted to know the academic logic.

Tom

[TXCraig1]

I have a hard time believing you can measure by volume precisely enough to see a humidity driven difference.

Personally, I don't think humidity makes enough difference that you need to account for it.

[breadstoneovens]

I just wanted to know the academic logic.

Tom

I keep my flour in 5 gl buckets.

[tombiasi]

I have a hard time believing you can measure by volume precisely enough to see a humidity driven difference.

Personally, I don't think humidity makes enough difference that you need to account for it.

Ok. I don't need to measure by volume that precisely, I just use the same sample.
It's something I did many years ago. I measured a cup of flour from the refrigerator and left it out all day on a humid day.
It weighed more at the end of the day.
So is my hydration calculation accounting for the water already in the flour?
I suspect you are correct and it's not enough to matter. Then for someone who is consistent with their volume measurements it shouldn't matter either.
Just posing a question of interest.

Tom