Quote:
Originally Posted by DiapDealer
The one in my cupboard, of course. Why over think it? I'm making food, not a Swiss watch. Recipes are just guidelines.
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I would have to say that you do not do much baking. Cooking is an art where precise measurements are not needed. Baking is closer to a science and measurement matters. A baking recipe where the dry ingredients are given by weight and the liquid measurements given by volume has a much better chance of being reproducible.
Looking at your comment about adding more flour to get the right consistency, I would have to ask how much experience it took to know what that "desired consistency" was.