Ophelia wrote in rec.food.cooking:

> "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!

Naw, nothing wrong with weighing. The only time there's a problem with
it, is when folks get pedantic and insist that only one of the 2
methods can be used to result in a good product.

I have a few favorite recipes that came in metrics and in pencil next
to them, is my volume conversion, reverse engineered from other
versions and based on the liquid amount match to find a close enough
flour match.

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