> These days all baking measuring should be done by weight since it is far more accurate.
It also has no "tamping" problem e.g. volumetric measurement of flour can differ in the amount of actual flour by a factor of 2+ if the floor is tamped versus aerated. Volumetric measurements are supposed to use aerated aka first make flour fly everywhere then try to coerce it into your cup.
It also has no "tamping" problem e.g. volumetric measurement of flour can differ in the amount of actual flour by a factor of 2+ if the floor is tamped versus aerated. Volumetric measurements are supposed to use aerated aka first make flour fly everywhere then try to coerce it into your cup.