Quote:
Originally Posted by Apache
If baking, you are much better off weighing flour. Filling multiple cups or any other container can give you differing amounts of flour.
Apache
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See that's subjective, though.
Billions of people have managed to make bread just fine without weighing flour (flour that has differing amounts of gluten). Weighing is objectively better for bulk amounts (with reproduceable results), but volume will work just fine for the baker just wanting to make a loaf of bread every now and again. No blood will be spilt.
I'm not poo-pooing recipes with weights (or billions with 12 zeros) I'm just saying that expecting people to use (or not use) terminology that goes against everything they've ever learned in school is a bit pointless. Embrace the differences and translate accordingly when encountering them. *shrug*