"sf" > wrote in message
...
> On Thu, 29 Apr 2010 14:08:42 -0600, "graham" > wrote:
>
>>But with scales, one never has these problems.
>
> We're not scientists and we don't need scales.
>

As Emeril, on Emeril Live, often used to say: "Baking is science! Get
yourself some scales!"

No serious baker uses cups. In fact arguably the best non-professional
baking book published in the USA* recommends weighing as do the
Williams-Sonoma books. Both give "bi-lingual" recipes for those stuck in the
age of the covered wagon. All the serious bread-books for the home baker
also push the weighing of ingredients.
A cup of flour can weigh anywhere from ~100g to ~150g. If you are making a
spongecake, that's the difference between a light, fluffy cake and a
doorstop!

*
http://www.kingarthurflour.com/shop/...rsary-cookbook

Graham