If you bake regularly then this is a popular opinion. I generally won’t bother with a recipe that does not have the weights.
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But then you bake REALLY regularly, and you don't follow recipes anymore. I know exactly what the doughs and batters look like and how they pour. I know how adding sugar and water will loosen up the batter. I know exactly how the pizza flour should ocillate between the dough hook and the walls of the bowl.
It's like this bell curve of measuring
What, I'm supposed to use my kitchen scale for something other than cocaine?
A cup of cocaine please.
Scale, fancy. I just keep going until the feelings disappear.
You're doing it right. The scale is for selling not measuring doses.
- 2 cups of flour
- 1oz of water
- 50g of salt
So go to Europe.
The only exception to this should be militers/liters. Because if you have to use, as example, 1l of milk, this would, if you want to be exact, be about 1.05kg
50g of egg
Any recipe that gives me the ingredients in weight is my mortal enemy. Most sites I've been to now have a one click conversion for metric or Imperial