On 2017-03-29 11:25 AM, U.S. Janet B. wrote:
> On Tue, 28 Mar 2017 21:36:44 -0400, 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?
>
> Now back up and see where I recommended weighing flour. I recommended
> that the poster measure flour for the recipe just as the recipe writer
> did.

I backed up and did not see you mentioned.

>Do not be an ass.

Ditto.