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.

3 comments

3 Comments

susana661mo 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.

miakelly1mo ago

My friend's cookies were a disaster until she got a scale.

hayes.jake1mo 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.