Epic WTF

You need some Levups - Measuring Cups Without the Mess

https://www.youtube.com/watch?v=zLtH93De7UE

You buy your cream in grams?

Cups are great if the whole recipe is in cups, because as stated, they work for liquid and solids. This means you can bake a loaf of bread using a bowl for your "cup", or an espresso mug, or whatever you have around, and the proportions will stay precisely right. You don't need scales or whatever.

As soon as "1 egg" or "X tablespoons" enters the equation they become stupid and imprecise though

utterly useless. the volume of flour that has been freshly milled is about twice that of flour that has settled in transit, which would fuck any baking recipe

no they don't, see above. utterly ridiculous. weight is much more useful. you can weigh liquids or solids, its not difficult and is much more accurate

also cups are a shit measure for things like butter

Butter is measured in sticks.

Weighing things is difficult if you don't have any scales to hand.

I'll bet 98% of home bakers use plain old supermarket flour, not fancy artisan freshly milled stuff like you use.

How long does it take to travel to Mars?

The trip takes around seven months

Long time to eat ready meals

It's not useless though is it, it allows more people to participate at the expense of accuracy for edge cases like artisanal flour

WTAF
No wonder they’ve got serious tremors if they’re using cups to measure out their Charlie

Every recipe for bread I know uses weights - apart from a few American ones. Flour also has variable volume depending on coarseness of milling, wholemeal or white etc. Patisserie is based on accurate measurements.

Go and ask on the bread thread how many people use volume for measuring dry ingredients...

Butter is measured in whole blocks.

ftfy

I just remembered one that really wound me up. A recipe called for a cup of either coriander or rocket (I forget). I’m pretty sure the same weight of either could take up virtually any volume depending on how forcefully you care to shove it in. Why not just say ‘some’ as a unit of measurement and be done with it. In fact why list the ingredients at all?

Edit: sorry - keep thinking this is the ‘I hate...’ thread

So checking four well regarded baking books

Richard Bertinet gives weights
Vanessa Kimbell gives weights
Dan Lepard gives weights apart from a few things measured in teaspoons but with the caveat "even there i would ask you to follow this simple guide it is a 5ml level measuring spoon, don't just throw in random spoonfuls
Ken Forkish gives weights and volumes but comments that the reader should use the volumetric measurements while waiting for scales to arrive

So who do i trust, proven bakers with a host of experience or fixie skidders?

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Cups are shit, weigh all the things or just guess, no need for the inbetween of cups.

I'm sure no one on the bread thread uses cups. Weight is better if possible, I don't disagree.

Just you wait til after the apocalypse though. When there's no batteries left for your precious scales and the calibrated weights have all been melted down to make radiation-shielding codpieces, you'll all have to switch to cups.

Add 1/2 cup of rat juice.

But who said

Weighing things is difficult if you don't have any scales to hand. I'll bet 98% of home bakers use plain old supermarket flour, not fancy artisan freshly milled stuff like you use.

The bread thread is a bunch of home bakers, or are they the 2%

Home bakers on here though, probably milling it themselves.

or are they the 2%

If that

The bread thread is a bunch of home bakers, or are they the 2%

Knowing this forum, almost certainly the 2%.

The bread thread is a bunch of home bakers, or are they the 2%

2% in home baking, 00 in the pizza thread

Sowing their 40 acres with corn first.

Just to interject here quickly: fuck tablespoons

And 'Cups' are good for cooking rice and pulses, and thats about it.