All baking recipe ingredients should be in weight, not volume. - eviltoast

I’m tired of guessing which country the author is from when they use cup measurement and how densely they put flour in it.

  • pHr34kY@lemmy.worldEnglish
    18·
    22 hours ago

    IMO anything sold by weight should be measured by weight in a recipe.

    I could have an exception for things under 20g, which scales seem to get wrong a lot. I can do spoons, but not cups.

    Also: Metric only. A tablespoon is anywhere from 13g to 20g depending on who you’re talking to. A gram is always a gram.

    • ryathal@sh.itjust.worksEnglish
      1·
      18 hours ago

      Volume and weight are different, a tablespoon of salt, oil, and vanilla extract are all going to weigh differently.