Unpopular Opinion

i cant imagine this would be unpopular for anyone who actually bakes.

its so frustrating not having exact amounts for what is essentially chemistry.

Use non-American recipes.

The rest of the world does this. And guess what, 1 milliliter of water is exactly 1 gram, unlike stupid ounces.

Just because no one in your life cares enough about your niche opinion to actually have an opinion does not make that an "unpopular opinion." When your opinion is the opinion of hobbyists, professionals, and elites alike, it's certain not unpopular, even if it is niche.

You're certainly right in your opinion, and that's the point of bitching at you.

Flour's ability to absorb water changes depending on what variety of wheat and where it was grown and what the weather was like during the season. Weight is also just a guideline. Baking is not an exact science.

This isn't unpopular.

Anyone who learns to bake quickly learns this.

If you bake regularly then this is a popular opinion. I generally won’t bother with a recipe that does not have the weights.

Downvoted for popular opinion.

What, I'm supposed to use my kitchen scale for something other than cocaine?

Cleanup is so much easier also. I don’t have to use a measuring spoon or cup for ingredients—I just dispense them into the bowl until I hit the correct number.

IMO anything sold by weight should be measured by weight in a recipe.

I could have an exception for things under 20g, which scales seem to get wrong a lot. I can do spoons, but not cups.

Also: Metric only. A tablespoon is anywhere from 13g to 20g depending on who you're talking to. A gram is always a gram.

I am a proficient baker and I can get behind this.

My kitchen scale won’t measure below one gram, and a lot of things (spices and flavorings, mostly) are used in amounts below one gram.

So I can either dirty up some spoons, or go buy a second scale that only gets used for the small stuff…

In general I agree, of course, but there definitely is a use case for volumetric measuring spoons.

• 2 cups of flour
• 1oz of water
• 50g of salt

The only exception to this should be militers/liters. Because if you have to use, as example, 1l of milk, this would, if you want to be exact, be about 1.05kg

So go to Europe.

All dry ingredients should for sure and they are where I am from. I still measure them in a special cup in the end that converts different ingredients from grams into volume but I wouldn't know what to do with a "cup of flour" in the instructions either.

In the civilized world, they are. Except for liquids, but that's a given.

This stupid "How many grams is a f-ing cup of again?" is a pain in the a...

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.

Yes, weight is more accurate when you have scales however if you are doing something on the fly or don't have scales then volume gets you better results than trying to guess the weight.

My biggest problem with volume recipes is that very often they don't abide to the 250ml cup but use slightly larger or smaller cups, which causes variations. There is also the caveat of not having a measuring cup available just as I previously mentioned not always having scales available.

With all that said, ideally recipes should include both weight and volume measurements at all times.

The book "flour water salt yeast" is awesome for a lot of reasons, one of them is that all of the recipes are in grams, us volumes, and bakers percentages. I primarily use the grams measurements, but the bakers percentages makes it much easier to scale recipes up or down