### Author Topic: Percent of water in flour.  (Read 1655 times)

0 Members and 1 Guest are viewing this topic.

#### tombiasi

• Registered User
• Posts: 173
• Age: 67
• Location: Northern New Jersey
##### Percent of water in flour.
« on: March 03, 2013, 10:38:03 PM »
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

• Posts: 12630
• Location: Durham,NC
• Easy peazzy
##### Re: Percent of water in flour.
« Reply #1 on: March 03, 2013, 10:41:26 PM »
How are you storing your flour?
"Care Free Highway...let me slip away on you"

#### tombiasi

• Registered User
• Posts: 173
• Age: 67
• Location: Northern New Jersey
##### Re: Percent of water in flour.
« Reply #2 on: March 03, 2013, 10:45:07 PM »
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

• Supporting Member
• Posts: 19930
• Location: Houston, TX
##### Re: Percent of water in flour.
« Reply #3 on: March 03, 2013, 10:49:37 PM »
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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

• Vendor
• Posts: 759
• Location: Dallas, TX
##### Re: Percent of water in flour.
« Reply #4 on: March 03, 2013, 10:51:05 PM »
I just wanted to know the academic logic.

Tom
I keep my flour in 5 gl buckets.

#### tombiasi

• Registered User
• Posts: 173
• Age: 67
• Location: Northern New Jersey
##### Re: Percent of water in flour.
« Reply #5 on: March 03, 2013, 10:58:57 PM »
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

wordpress