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

  • inconelOP
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    5 hours ago

    I wanted to believe my opinion is popular yet recipes I’ve seen are almost in volume and I don’t know why.

    Baking is chemistry for sure.

    • unexposedhazard@discuss.tchncs.de
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      2 hours ago

      I feel like this is just a remnant of a time where a container with a bunch of lines on it was cheaper than a sufficiently accurate scale. It might just go away over 1-2 more generations.

      • BearOfaTime@lemm.ee
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        17 minutes ago

        Anyone who gets into baking today will quickly learn volumetric measuring doesn’t work.

        Basic baking you can get away with volumetric (simple breads, for example). Anything beyond that… Well, good luck.

        Scales have been cheap for a couple generations now. Digital scales didn’t exist until I was an adult, but the cheap spring type did. And those were maybe $5 decades ago. It’s more about awareness and knowledge. Cookbooks 50 years ago wouldn’t have had weight measurements because people didn’t have scales.

    • Baggins [he/him]
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      3 hours ago

      In my opinion every recipe should be in weight unless there’s a good reason to put it in volume. The idea of washing half a dozen individual little measuring cups to prepare one recipe is absurd. Slap a bowl on your scale and go to town.

    • fartsparkles@sh.itjust.works
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      4 hours ago

      My total guess is weighing scales used to be expensive / inaccessible for the common home baker and one of the first popular recipe books thus used volume, became wildly popular, and indirectly taught a generation of home bakers that baking recipes are by volume, not weight.