On 2017-04-02 12:14 PM, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:

>>
>> It is always 120 grams? If the recipe calls for one cup, or for 120
>> grams, and one cup of flour is always 120 grams, how can anyone argue
>> that weighing is more accurate?
>
> Smile, here's the background as I see it.
>
> BOTH methods have their flaws. Fluffed flour will be the same volume
> even if it's overly damp (stored in a bag in the cabinet, damp several
> days, as opposed to an airtight keeper). Weighers will be a bit off I
> am told, but I don't *think* it would be off enough to matter if it's a
> 2lb dough recipe.
>

Somewhere in the thread someone commented that volume is off is the
ingredients are damp. Seems to me that they would weigh more too.
Water weighs more than flour, so if there is extra moisture in the flour
and you weigh to an exact amount you are getting a little less flour and
a little more moisture.


> Fluffing though is a technique and many who are used to having a handy
> scale all the time, find that is simpler and faster for them. It's all
> in what you are used to.

I can picture someone using a measuring cup to scoop out flour for
weighing. Thinking that the 4.2 oz they need is how much a cup of flour
weighs, they get out their measuring cup, level it off and dump it onto
the scale. Bingo... 4.2 oz. Voila.... weighing is more accurate. ;-)