"sf" > wrote in message
...
> On Sat, 1 May 2010 13:43:07 -0600, "graham" > wrote:
>
>>
>>"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!
>>
>
> We're not "serious" bakers, we're home bakers and we don't pretend to
> be professional.

Well I'm a home baker but I take it seriously, as did my Mother who was
known in her village as a fine baker. She even weighed the eggs as they came
straight from the farm and were not graded.
Using cups just leads to sloppiness.
Graham
Graham