## Weight versus Volume...I've got some weird thoughts about this.

Without really thinking about the 'why' of it I went out and bought a nice little digital scale to use for my baking. When I went to explain to my 8-yr old DD why we would weigh the flour rather than just measure it in a cup I had to stop. Can someone please explain away this weird thought I have of flour soup??? Imagine if you will, a bag of flour (for sake of argument only) that is 50% water weight. If I put 1 1/3 cups of water in my recipe and 2 pounds of flour just how much flour am I really putting in? If flour is wetter it weighs more so you'd put in less actual flour, right? So what am I doing putting in more water (recipe water + water in the flour)? Wouldn't volume make the results more consistent? OR, is there an inversion that I need to perform...you know...if 2 cups weighs 2 pounds put in 4 cups because 2 cups should only weigh a pound. This has got me so shaken I'm happy to be kneading bread dough. TIA oz