>find recipe on google >"""chef"""

>>9216051
How is it supposed to be measured?

>>9216057
grams or ounces

>>9216074
suffciently granular substances like flour can be measured like a liquid though

>>9216057
For flour it's better to use weight instead of volume as different types of flour differ in volume.
For general purpose flour it usually doesn't matter that much so recipes for home cooking tend to use cups.

no one other than bakers with time and profit margins to kill measures ingredients by weight in the professional world

>>9216074
that's stupid

>>9216083
No because void space can vary greatly depending on a multitude of factors. Baking is a precise thing.

>>9216114
you're stupid

Flour, even the same brand and type, can vary greatly in moisture content and that will lead to inaccuracies in the volume measurement because higher moisture content will cause the flour to be more dense. That's why flour is measured by weight to ensure consistency by serious home bakers and most definitely, professionals. No decent professional baker measures flour by volume. It wouldn't surprise me if US grocers did, but that really proves the point.

>>9216114
why?

if 100 people all measured a cup of flour each one would weigh something different

better idea for home recipes, list the weight first and include an approximation in cups/mL second

use a spoon to dole the flour into the measuring cup and level it with a knife

that's the most accurate you'll get without a scale

>>9216057
Kilopascalls/cm^2

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>>9216057
>>9216083
>>9216108
>>9216114

>>9216051
Nothing wrong with that. Just make sure to sift it.

When you're autistic, every rational idea becomes information from the lord our god! It must be the only way, every day, or you're an unbeliever who causes anxiety to the autistic person.

Why does it matter if the recipe is that exact? I've tried both and weighing flour by volume has never been more than ten percent off. Everything from your oven to the humidity of the air is as if not more important to the quality of the end product than that ten percent.
Excellent baking is a game of variables. If you're making something for the first or second time and you think not weighing your flour is going to be what decides whether you have too much or not enough flour for your mix, you're wrong.

>>9216385
>everything in cooking has to be precisely accurate every time
gay

>>9216051
then measure the cup

problem solved

>>9218203
Everything in baking does, which is a primary use for flour.

>>9216300
That argument contradicts the point you're trying to make. Added moisture will always make the total mass higher than the flour mass. But if the density is increasing, then the volume won't increase as fast as the mass does from the added moisture.

any good cheap, scales you guys could recommend.

>>9216083
>what is density

>>9216300
so if flour is all different with different moisture contents then weighing it won't change the fact that you will still get different amounts.
good job contradicting yourself

>look at me im europeo-*beheaded by Muslim*

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this triggers the everyone