Dave Smith wrote in rec.food.cooking:

> 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.

Maybe the volume is off if damp but in cup measures, fluffed, I've not
seen it. Maybe that is why fluffing is important for volume measure
folks??

> > 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. ;-)

The issue isnt really about 'more accurate' but about what works based
on the need. The smaller the batch of dough, the less need to be so
very exact.

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