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.

  • Mouselemming@sh.itjust.works
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    18 hours ago

    You mean a separate bowl from the main container, right? So you can remove over-scoops without disturbing the previous ingredients? I’m still trying to get comfortable with my scale. I get frustrated because there’s not parts of grams, and it doesn’t seem to constantly update, it just jumps from too little to too much.

    • Baggins [he/him]@lemmy.ca
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      15 hours ago

      Always 2nd bowl. Having a more sensitive scale helps with it updating faster. You can also tap the scale to try and get it to update.

      I use a 0.1g/2kg scale for most things, I also have a 1g/5kg one I never use. I can’t find it rn but I also have a 0.01g/100g scale for when smartasses on the internet tell me to weigh a 1/8 tsp of pepper.