Cindy Hamilton wrote:
>
> On Tuesday, April 7, 2020 at 11:22:51 AM UTC-4, graham wrote:
> > On 2020-04-07 6:51 a.m., F Murtz wrote:
> > > You yanks use mad measurements,I just found a crumble recipe, 12
> > > tablespoons of butter [impossible] they wanted it grated,it would need
> > > to be hard.
> > > butter should be by weight unless melted is specified and even if so it
> > > would be better by weight then melted.
> > > I realize that you also have a size which we do not have but once you
> > > know it is easy, but this spoon rubbish took me ages to figure out with
> > > google
> > > Can any one explain how this spoonful of butter started?
> >
> > The other day I made a couple of kg of bread dough from a newly opened
> > bag of flour.
> > I used a 250ml measuring cup as a handy scoop to put the flour into a
> > bowl on the scale and was astounded when it weighed 175g. A lot of US
> > recipes use a 4oz/114g equivalence for a US 236ml cup but as many
> > devotees of weighing will attest, it all depends on how you fill the cup.
> > That 175g measure equates to 168g for a 236ml US cup.
> > I then used a whisk to stir up the flour in the bag and spooned the
> > flour to fill the cup. That weighed 134g (126g US).
> > No wonder my elderly neighbour complained that she couldn't make decent
> > pastry as she used volume measure.
>
> I favor appropriate technology for the task. Volumetric measurements
> are fine for crumble, chocolate chip cookies, brownies, and a host
> of other things. I use mass for pizza dough. If I made bread, I'd
> use mass for that, too.

I remember that many recipes using flour in volume (like one cup
of flour) always said to sift your flour first to make that one
cup less flour. I've never done it and have never had a problem
with volume vs weight measures for anything.