Unpopular Opinion

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

submitted 1 week ago by [email protected] to c/[email protected]

187 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.

(page 4) 40 comments

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[–] [email protected] 1 points 1 week ago

You can get your panties in a twist over accuracy (it doesnt matter as much as you think it does) but what youre really mad it is American cultural hegemony. So yeah good luck yelling in to the void I guess.

[–] [email protected] 1 points 1 week ago

Milk

[–] [email protected] 0 points 1 week ago

All baking recipes should be in mass for the dry ingredients and volume for the wet ingredients, definitely NOT weight. Because measuring flour by grams (mass) makes sense, but measuring flour by pounds (weight) is fucking stupid. Lots of people in this thread pretending to be smart by using SI units, but were apparently asleep in class when the teacher covered the difference between weight and mass. If you're going to get picky about such a trifling difference between a volume of sugar and a certain mass of sugar at least get the details correct.

[–] [email protected] -2 points 1 week ago (14 children)

Actually it should be measured in the appropriate metric way. Liquids in liters and milliliters, solids in kilograms and grams.