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Warning: I just read that a huge percentage of home bakers still use volume for flour, which can cause a 20% weight difference per cup.
I found this stat in a baking science book from the library, and it makes me wonder if we should all just switch to grams, even for casual recipes.
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susana665mo ago
Oh man, I am living proof of that weight difference. My "scoop and shake" method once made bricks they called bread. A cheap scale fixed my baking for good.
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miakelly6mo ago
My friend's cookies were a disaster until she got a scale.
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hayes.jake5mo ago
Is a scale really that big of a deal? I've made cookies my whole life just using measuring cups. Sure, sometimes they come out a little flat or a little puffy, but they're still cookies. It feels like people are turning a simple treat into a science project.
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