inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 24 hours agoAll baking recipe ingredients should be in weight, not volume.message-squaremessage-square164fedilinkarrow-up1301arrow-down142file-text
arrow-up1259arrow-down1message-squareAll baking recipe ingredients should be in weight, not volume.inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 24 hours agomessage-square164fedilinkfile-text
I’m tired of guessing which country the author is from when they use cup measurement and how densely they put flour in it.
minus-squarechunkystyleslinkfedilinkEnglisharrow-up1·edit-24 hours agoDude, you’re so wrong about all of this. Bakers typically use the same ingredients from the same providers. So they know what to expect. And when it comes to a dough or batter, a baker can tell by look and feel if the proportions are off and will adjust accordingly.
Dude, you’re so wrong about all of this. Bakers typically use the same ingredients from the same providers. So they know what to expect.
And when it comes to a dough or batter, a baker can tell by look and feel if the proportions are off and will adjust accordingly.