I learned the virtue of a kitchen scale years ago, but recently even more. When I started grinding my own spelt I learned that freshly ground grains don't measure the same as flour that I purchase milled by a factory. I stated converting the cup measurements to weight measurements using online converters, an example is here.
On the Joy of Baking website is says "Professionals seldom measure their
ingredients by volume (cups). They usually prefer measuring by
weight, and there are many reasons for this. Baking is not like
cooking where you can add a little extra of this ingredient or
leave out
that ingredient. Baking is all about precision and accuracy so
that
you can achieve consistent results. And there are so many
variables when
baking - your ingredients, how you measure your ingredients, the
mixing technique, your pans, temperature and humidity, and your oven.
Some of these variables are hard to control, but you can control
accuracy
by weighing ingredients. Unfortunately this is not always true
when measuring by volume (cups),
especially with dry ingredients. One excellent
example is flour. If you "dip" the measuring cup into the flour bag you
will get a different amount of flour than if you "spoon" the flour into
your measuring cup. This is because flour tends to compact with
transportation and storage and there is also the problem of humidity
affecting its' density (volume). However, neither of these things will
affect the weight of flour. Because a 130 grams of flour is always 130 grams
of flour." More information can be found here
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