On 2017-03-29 3:40 AM, Ophelia wrote:
> "graham" wrote in message news > On 2017-03-28 7:36 PM, Dave Smith wrote:
>> On 2017-03-28 9:16 PM, graham wrote:
>>> On 2017-03-28 6:09 PM, Dave Smith wrote:
>>
>>>> How much variance do you expect there to be between any number of cups
>>>> of flour leveled off with a finger? How would that slight variance
>>>> compare to a weighed portion of flour on a cold dry day as opposed to a
>>>> hot damp day? Most of our recipes are based on a volume measurement, so
>>>> the weighed equivalents are going to be based on what a cup would be...
>>>> 4 1/4 oz or 120 grams and son of a gun, 4 1/4 oz is actually 120.5
>>>> grams not 120. So we are expected to believe that it is more accurate
>>>> to weigh the flour to get the exact measurement of a 120 grams when the
>>>> cup of flour is actually 120.5? It is so much easier to just scoop out
>>>> a cup and level it off.
>>>>
>>> Not for real bakers!
>>
>>
>>
>> Real bakers like those who write cookbooks with volume measurements?
>
> They're just sloppy cooks!
>
> ==============
>
> Be careful around here advising weighing. You will be called an asshole!
>
Then I'll tell them to spell it properly:-)