Dave Smith wrote in rec.food.cooking:

> 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?

LOL, most of us adjust on the fly pretty well. I spoon fluff then
shake the cup measure to even. That's sufficient to work.

I do need to get a reasonably accurate digital scale though. Been
doing a fair amount of splitting bulk purchased spices and I'd like to
split them out more accurately to my friends (we share the costs and
will get like 16oz freshly dried parsley then split among 3 or 4 of us.
Things like that).



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