Unpopular Opinion

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All baking recipe ingredients should be in weight, not volume. (lemmy.ca)

submitted 4 days ago by [email protected] to c/[email protected]

185 comments fedilink hide all child comments

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

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[–] [email protected] 1 points 3 days ago (1 children)

I have one like that that goes up to 400g I think. I tried using it for measuring my creatine powder once but it wasn't sensitive enough. Trying to cook with it seems like it would be a pain in the ass unless I was making huge batches of stuff.

[–] [email protected] 1 points 3 days ago (2 children)

Sounds to me like you just have a bad scale?

[–] [email protected] 1 points 2 days ago* (last edited 2 days ago)

I have a pretty good scale, but it doesn't register below 2.5g. You either need a different kind of scale for that sort of thing, or spend a lot of money on a lab-grade scale that can do both light and (relatively) heavy.

[–] [email protected] 1 points 3 days ago

It can do tenths of grams. That seems pretty good to me. Just seems like it's more trouble than it's worth to do small amounts like that by weight anyway.